Vichyssoise With Croutons
|Butter||2 Ounce (60 Gram)|
|Onions||2 Large, chopped|
|White of leek||4 Large|
|Potatoes||4 Large, diced|
|Chicken stock||5 Cup (80 tbs)|
|White pepper||To Taste|
|Cream||2⁄3 Cup (10.67 tbs)|
|Chopped chives||2 Tablespoon (For Garnish)|
|Croutons||2 Tablespoon (For Garnish)|
Melt the butter in a pan, add the onions and cook, without browning, for 10 minutes.
Add the leeks and potatoes and toss well.
Stir in the stock and add the bouquet garni, and salt and pepper to taste.
Bring to the boil, cover and simmer for 30 to 40 minutes, stirring occasionally.
Remove the bouquet garni and cool slightly.
Sieve or work in an electric blender until smooth.
Pour into a soup tureen and leave until cool.
Stir in the cream.
Chill for 3 to 4 hours.
Garnish with chopped chives and croutons before serving.