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Chilled Vichyssoise

Southern.Crockpot's picture
Ingredients
  Leeks 9 Large (White Parts Only)
  Butter 6 Tablespoon
  Potatoes 6 Medium
  Chicken stock 6 Cup (96 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Ground black pepper To Taste
  Nutmeg 1 Teaspoon, freshly grated
  Freshly grated nutmeg 1 Teaspoon
  Heavy cream 1 3⁄4 Cup (28 tbs)
  Chives 1 Tablespoon, finely chopped
Directions

MAKING
1 Wash the leeks throughly and cut into 1-inch lengths.
2 In a large saucepan, melt butter.
3 Add the leeks and saute gently until soft, make sure not to let them brown.
4 Peel the potatoes and slice them.
5 Add to the leeks, along with chicken stock.
6 Simmer gently until vegetables are soft.
7 Add salt, pepper and nutmeg while finishing.
8 In an electric blender, add the vegetables and stock. Blend until smooth. Chill.

SERVING
9 Just before serving, stir in cream and correct seasoning.
10 Sprinkled finely chopped chives and serve.

Recipe Summary

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

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