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Herbed Vichyssoise

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Ingredients
  Butter 4 Ounce (125 g)
  Leeks 4 , very thinly sliced
  Onion 1 Large, finely chopped
  Chicken stock 2 Pint (1 1/4 Liter)
  Potatoes 2 Medium, sliced
  Chopped fresh parsley 15 Milliliter (1 tablespoon)
  Celery stalk 1 , chopped
  Single cream 5 Fluid Ounce, chilled (150 ml)
  Chopped chives 1 Tablespoon (to garnish)
Directions

Melt the butter in a large saucepan.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the potatoes are tender.
Cool, then rub through a strainer or puree in an electric blender.
Chill.
Just before serving, stir in the chilled cream and sprinkle over the chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Leek
Interest: 
Healthy

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Average: 4.1 (19 votes)

1 Comment

Luther's picture
I love this recipe and will try it this week! I have found that if I soak the qrteaeurd leeks in cold water for 5-10 min first, it is easier to rinse the dirt out under running water.More leek recipes please!