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Vichyssoise

Party.Freak's picture
Ingredients
  Butter 3 Ounce (75 Gram)
  Onions 12 Ounce, chopped (350 Gram)
  Leeks 3 Pound, sliced (1.5 Kilogram)
  Potatoes 1 1⁄2 Pound, sliced (750 Gram)
  Chicken stock 6 Pint (3.5 Liters)
  Single cream 10 Fluid Ounce (284 Milliliter)
  Chopped chives/Spring onion tops 1 Tablespoon (To Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a large pan, add the onions and fry gently until translucent but not browned.
Add the leeks and fry for 5 minutes.
Add the potatoes and stock.
Bring to the boil, cover and simmer for 30 minutes.
Cool slightly, then sieve or work in an electric blender until smooth.
Transfer to a large bowl or soup tureen, stir in the cream and season with salt and pepper to taste.
Chill.
Sprinkle with chopped chives or spring onion tops to serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Party

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