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Vichyssoise

Chef.Foodie's picture
Ingredients
  Potatoes 2 Pound, peeled
  Water 6 Cup (96 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Chives 2 Tablespoon, chopped
Directions

1. Combine potatoes, leeks, water, salt, pepper in 6-quart Low Pressure Cooker/Fryer; clamp on cover; bring up pressure on setting #9 (high heat); reduce to setting #2 (low heat); cook 20 minutes; turn off; reduce pressure.
2. Beat mixture with electric mixer until smooth; add milk, cream; refrigerate until serving time; sprinkle with chopped chives. If desired, soup may be served warm. Makes 2 quarts

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Leek
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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4.064705
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 315 Calories from Fat 116

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 8 g40.2%

Trans Fat 0 g

Cholesterol 46.8 mg15.6%

Sodium 535.1 mg22.3%

Total Carbohydrates 46 g15.3%

Dietary Fiber 5.2 g20.8%

Sugars 4.9 g

Protein 7 g14.5%

Vitamin A 16.6% Vitamin C 82%

Calcium 11.8% Iron 10.7%

*Based on a 2000 Calorie diet

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Vichyssoise Recipe