Vichyssoise

"A cold soup with potatoes and leeks. I found this from soupsong.com and I just made it today. It's easy to make and tastes good! (Although I didn't have the right equipment to puree and press through a sieve, I made it in my blender anyway and it turned out great hehe!)"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
9
Serves:
4
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ingredients

  • 3 large leeks, white parts only, washed well and sliced thinly
  • 2 tablespoons butter
  • 2 medium potatoes, peeled and sliced thinly
  • 3 cups chicken stock
  • 1 teaspoon salt
  • 1 cup milk
  • 14 teaspoon white pepper
  • 1 cup whipping cream
  • chopped chives, to garnish
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directions

  • Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.
  • Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.
  • When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives.

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