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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

Rate It

Your rating: None
4.144735
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2294 Calories from Fat 1189

% Daily Value*

Total Fat 135 g207.9%

Saturated Fat 79.7 g398.4%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 1662.4 mg69.3%

Total Carbohydrates 237 g79%

Dietary Fiber 27.4 g109.5%

Sugars 60.6 g

Protein 52 g103.2%

Vitamin A 358.9% Vitamin C 351.1%

Calcium 78.7% Iron 121.2%

*Based on a 2000 Calorie diet

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!
Herbed Vichyssoise Recipe