Old Fashioned Vichyssoise
|Butter||2 Ounce (50 Gram)|
|Leeks||2 Pound, finely sliced (White Parts Only, 1 Kilogram)|
|Onion||1 , chopped|
|Vegetable stock/Chicken stock||1 3⁄4 Pint (1 Liter)|
|Grated nutmeg||1 Pinch|
|Old potatoes||1 1⁄2 Pound, cubed (750 Gram)|
|Milk||1 Pint (600 Milliliter)|
|Single cream||1⁄2 Pint (300 Milliliter)|
|Double cream||1⁄4 Pint, chilled (150 Milliliter)|
|White pepper||To Taste|
|Snipped fresh chives||2 Tablespoon (To Garnish)|
1. Melt the butter in a saucepan. Add the leeks and onion and cook over a moderate heat for 5 minutes, stirring constantly. Do not allow the vegetables to change colour.
2. Add the stock, nutmeg, potatoes and salt and pepper to taste. Bring the mixture to the boil, then lower the heat and cook, partially covered, for 25 minutes. Pour in the milk and simmer for a further 5-8 minutes. Cool slightly.
3. Puree the mixture in a blender or food processor until smooth, then rub it through a sieve into a bowl. Add the single cream, stir well and cover the bowl closely. Chill in the refrigerator for at least 3 hours.
4. Just before serving,.swirl in the double cream and add more salt and pepper if required.