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Creamy Vichyssoise

Chef.at.Home's picture
Ingredients
  Vegetable oil 4 Tablespoon
  Onion 1 Medium, chopped
  Leeks 4 , thinly sliced
  Potatoes 2 Medium, chopped
  Vegetable stock 2 1⁄2 Cup (40 tbs)
  Cream 1 Cup (16 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped chives 1 Tablespoon (For Garnish)
Directions

Heat the oil in a large saucepan and saute the onion, leeks and potatoes for 5 minutes, until the onions are translucent.
Cover the vegetables with stock, and simmer them for about 15-20 minutes until the potatoes are tender.
Transfer the cooked vegetables and liquid to a blender and puree, slowly adding the cream, milk, soy sauce, salt and pepper.
Pour the soup into a serving tureen and chill for 1 hour.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Potato

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2285 Calories from Fat 677

% Daily Value*

Total Fat 75 g114.9%

Saturated Fat 18.6 g92.9%

Trans Fat 0 g

Cholesterol 27.7 mg9.2%

Sodium 3852 mg160.5%

Total Carbohydrates 379 g126.3%

Dietary Fiber 28.5 g113.9%

Sugars 128.1 g

Protein 34 g68.7%

Vitamin A 263.9% Vitamin C 297.9%

Calcium 115.6% Iron 107.8%

*Based on a 2000 Calorie diet

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Creamy Vichyssoise Recipe