Crème Vichyssoise Glacee

Submitted by 2Bleu

"Very exquisite and yet easy to make"

 

• Ready In: 8hrs 40mins
• Ingredients: 9
• Serves: 4

ingredients

• 6 leeks
• 2 tablespoons unsalted butter
• 6 medium potatoes, peeled and finely sliced
• 2 pints chicken stock
• 1⁄4 teaspoon ground mace
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3⁄4 cup heavy cream
• fresh chives, for garnish

directions

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. Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
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. Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

Reviews

[AmandaInOz]

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