Vichyssoise Using Whipping Cream
|Leeks||3 Medium (White Part Sliced)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Potatoes||2 Medium, baked|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
In 2-quart casserole dish, combine butter and leeks.
Heat at high3 to 4 minutes; stir in broth, salt and pepper.
Heat, covered, with glass lid, at high3 to 4 minutes and at medium 5 minutes.
Meanwhile, peel and dice potatoes.
With electric mixer, blender or food processor, puree potatoes, broth mixture and milk.
Return to dish.
Heat, covered, at medium 3 to 4 minutes; stir in cream and sherry.
Cool and serve.