Vichyssoise
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Yields:
-
2 Quarts
- Serves:
- 8
ingredients
- 4 tablespoons butter
- 4 leeks
- 1 medium white onion, large dice
- 4 medium potatoes, large dice
- 2 (14 ounce) cans chicken broth
- 1 pint cream
- 1 teaspoon white pepper
- 1 teaspoon salt
- 1 dash nutmeg
- chives (optional)
directions
- Melt butter in large pan. A 4 quart Dutch oven works well.
- Quarter leeks and wash out any dirt, remove root, then chop evenly up to where they turn dark green, discard the rest.
- Add leeks and onion to pan and sweat over medium low heat until soft, do not allow to brown.
- Add potatoes and stir.
- Add chicken broth, bring to a boil, then cover and reduce to a simmer for 30 to 40 minutes until everything is quite soft.
- Puree the contents of the pan and return to pan over low heat.
- Mix in cream and seasonings.
- Remove from heat and serve, or chill for a least 4 hours before serving for a more traditional Vichyssoise experience.
- Optional: slice or snip chives as a garnish for each bowl of soup.
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