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Creamy Vichyssoise Soup

Ingredients
  Leeks 2 Pound (1 Kilogram)
  Butter 2 Ounce (50 Gram)
  Onion 1 , chopped
  Vegetable stock/Chicken stock 1 3⁄4 Pint (1 Liter)
  Potatoes 1 1⁄2 Pound, diced (750 Gram)
  Grated nutmeg 1 Pinch
  Milk 1 Pint (600 Milliliter)
  Single cream 1⁄2 Pint (300 Milliliter)
  Double cream 1⁄4 Pint, chilled (150 Milliliter)
  Salt To Taste
  White pepper To Taste
  Fresh chives 3⁄4 Bunch (75 gm) (To Garnish)
Directions

GETTING READY
1. Prepare the leeks by cutting the green tops and discarding their green tops.

MAKING
2. In a large saucepan, melt butter and fry the leeks and onions over medium low heat with constant stirring for 5 minute such that soft.
3. Add the stock, potatoes, nutmeg and seasoning as per taste and bring it to a boil.
4. Lower the heat and let it simmer with partial covering for about 25 minutes.
5. Then add milk and let it simmer for 5-8 minutes more.
6. For making the puree in a food processor puree the soup in batches and collect in a bowl by passing through a sieve.
7. Add single cream to the soup, cover and refrigerate for about 3 to 5 hours.

SERVING
8. Serve after swirling in double cream and seasoning as per taste with a garnish of chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Leek
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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