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Iced Vichyssoise

Newman's picture
Ingredients
  Leeks 1 Pound
  Potatoes 1 Pound
  Butter 1 Ounce
  Chicken stock 2 Pint
  Cream 1⁄2 Cup (8 tbs)
  Chopped chives 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Remove all green part of leeks.
Shred the white finely.
Peel and chop potatoes into dice.
Melt butter in a saucepan, add leeks and potatoes and cook gently for 10 minutes.
Add stock and seasoning and simmer for 30-40 minutes.
Cool and rub through sieve.
Add cream when puree is cold.
Chill, and sprinkle with chives when serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Dish: 
Soup

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Average: 4.1 (17 votes)