Garlic Flavored Cold Vichyssoise
|Potatoes||4 Medium, thinly sliced|
|White onions||4 Medium, thinly sliced|
|White of leek||4 , thinly sliced|
|Garlic clove||1 Large, mashed|
|Chicken bouillon||4 Cup (64 tbs)|
|Milk||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste (Preferably White)|
|Minced chives/Parsley||2 Tablespoon|
Heat the butter in a large heavy saucepan.
Add the potatoes, onions, leeks, garlic and 1 cup of the chicken bouillon.
Simmer covered over very low heat until the vegetables are very soft.
Add the remaining chicken broth.
Simmer covered for 10 more minutes.
Add the milk and cream.
Bring to the boiling point but do not boil.
Season with salt and pepper to taste.
Puree the soup in a blender.
If too thick, thin with a little cold milk.
Chill very thoroughly.
Check the seasoning before serving and sprinkle with chives.