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Vichyssoise

Ingredients
  Butter 1 Ounce
  Leeks 3 Medium, sliced
  Potatoes 3 Medium, peeled and sliced
  Celery stalks 1
  Jellied stock 1 1⁄2 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Double cream 1⁄4 Pint (for finish)
  Snipped chives 1⁄2 Teaspoon (for finish)
Directions

MAKING
1) In a saucepan, melt butter and sauté leeks for 5 minutes or until golden browned.
2) Stir in the potatoes, celery, stock and seasoning to taste.
3) Allow the leek mixture to boil.
4) Place the lid on and simmer for 30 minutes or until the vegetables are tender.
5) Remove the pan from heat and let it cool slightly.

FINALIZING
6) In an electric blender place the leek mixture and process to a smooth puree.
7) Cool the mixture, cover and refrigerate until chilled.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled leek soup into a rigid container.
9) Seal, label and freeze the container.

SERVING
10) Serve chilled garnished with chives and drizzle with cream.
11) If using the frozen soup, thaw in the refrigerator for 8 hours, then stir thoroughly.
12) Serve as expliained in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Leek
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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