Chicken Vichyssoise Recipe
Ingredients
2 tablespoons butter
4 medium leeks (white part only), chopped
1 1/2 pounds all-purpose potatoes, peeled and diced
6 cups chicken broth
1 cup half-and-half or light cream
3 cups diced cooked chicken(about 3/4 pound)
1/2 teaspoon grated white pepper
1/8 teaspoon grated nutmeg
1/4 cup minced chives
Directions
1. In a large saucepan, melt butter over medium-low heat. Add leeks and cook, stirring frequently, until softened, about 5 minutes. Add potatoes and 3 cups of broth. Bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, until potatoes are tender, about 15 minutes.
2. In batches, puree soup in a food processor until smooth. Return to sauce-pan and add remaining 3 cups broth, half-and-half, chicken, white pepper, and nutmeg. Season with salt to taste.
3. If serving hot, return soup to a simmer. If serving cold, refrigerate at least 2 hours, until well chilled. Sprinkle each serving with chives.
2. In batches, puree soup in a food processor until smooth. Return to sauce-pan and add remaining 3 cups broth, half-and-half, chicken, white pepper, and nutmeg. Season with salt to taste.
3. If serving hot, return soup to a simmer. If serving cold, refrigerate at least 2 hours, until well chilled. Sprinkle each serving with chives.
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