Crème Vichyssoise Glacee

Recipe by 2Bleu
READY IN: 8hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
  • Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
  • 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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