Vichyssoise

READY IN: 1hr 5mins
SERVES: 6
YIELD: 10 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook the potatoes in salted water to cover until just tender.
  • Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
  • Add the chicken bouillon and bring to a boil.
  • Lower the heat and simmer the leeks until tender.
  • Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
  • Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
  • Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
Advertisement