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Creme Vichyssoise

southern.chef's picture
Ingredients
  White pepper 1⁄4 Teaspoon
  Coarsely chopped leeks with tops/Onions 2 Cup (32 tbs)
  Half and half/Milk 2 Cup (32 tbs)
  Chopped chives 2 Tablespoon
  Peeled sliced potatoes 3 Cup (48 tbs)
  Water 3 Cup (48 tbs)
  Butter/Margarine 3 Tablespoon
  Chicken flavored bouillon cubes 4
Directions

Combine first 6 ingredients in a Dutch oven; cook over medium heat until vegetables are tender.
Puree in an electric blender.
Stir in half and half, and chill.
Garnish with chives.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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