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Vichyssoise Gourmet

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Ingredients
  Leeks 8
  Potatoes 3 Large, peeled and diced small
  Sweet butter 1⁄4 Pound, melted
  Hot water 1 Cup (16 tbs)
  Hot chicken stock 1 Quart
  Heavy cream 1⁄2 Pint
  Chopped chives 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1.Cut off the green part and tough outer leaves of the leeks.
Split them into quarters and wash thoroughly to remove sand.
Dry them, chop fine, and cook slowly in the butter.
2.Add the diced potatoes, and enough hot chicken stock to barely cover them.
Continue to cook until potatoes are soft.
Season to taste.
3.Put into a blender and add the remaining chicken stock as you blend the mixture.
4.At this point you can cool and chill the mixture, or you can add to the blender a cup of chopped ice, blend about 10 seconds more, and serve at once.
5.Sprinkle 1/2 teaspoon chopped chives on each bowl or plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Gourmet

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