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    You are in: Home / Recipes / Crème Vichyssoise Glacee Recipe
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    Crème Vichyssoise Glacee

    Crème Vichyssoise Glacee. Photo by AmandaInOz

    1/1 Photo of Crème Vichyssoise Glacee

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 40 mins

    8 hrs

    40 mins

    2Bleu's Note:

    Very exquisite and yet easy to make

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
    2. 2
      Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
    3. 3
      Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
    4. 4
      Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

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    Ratings & Reviews:

    • on October 02, 2007

      55

      Yummy! Easy to prepare with lots of flavour. Made for very low maintenance lunches this week. Thanks Bleu Pantry! Made for PAC Fall 2007.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crème Vichyssoise Glacee

    Serving Size: 1 (746 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.5
     
    Calories from Fat 232
    37%
    Total Fat 25.8 g
    39%
    Saturated Fat 14.8 g
    74%
    Cholesterol 83.6 mg
    27%
    Sodium 697.6 mg
    29%
    Total Carbohydrate 84.5 g
    28%
    Dietary Fiber 9.4 g
    37%
    Sugars 11.5 g
    46%
    Protein 15.5 g
    31%

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