Chilled Vichyssoise Recipe
Ingredients
| Leeks | 9 Large | |
| Butter | 6 Tablespoon | |
| Potatoes - 6 medium-sized | ||
| Chicken stock | 6 Cup (16 tbs) | |
| Salt | To Taste | |
| black pepper | 1 | |
| Freshly grated nutmeg | ||
| Heavy cream | 1 3/4 Cup (16 tbs) | |
| Chives, finely chopped | ||
Directions
MAKING
1 Wash the leeks throughly and cut into 1-inch lengths.
2 In a large saucepan, melt butter.
3 Add the leeks and saute gently until soft, make sure not to let them brown.
4 Peel the potatoes and slice them.
5 Add to the leeks, along with chicken stock.
6 Simmer gently until vegetables are soft.
7 Add salt, pepper and nutmeg while finishing.
8 In an electric blender, add the vegetables and stock. Blend until smooth. Chill.
SERVING
9 Just before serving, stir in cream and correct seasoning.
10 Sprinkled finely chopped chives and serve.
1 Wash the leeks throughly and cut into 1-inch lengths.
2 In a large saucepan, melt butter.
3 Add the leeks and saute gently until soft, make sure not to let them brown.
4 Peel the potatoes and slice them.
5 Add to the leeks, along with chicken stock.
6 Simmer gently until vegetables are soft.
7 Add salt, pepper and nutmeg while finishing.
8 In an electric blender, add the vegetables and stock. Blend until smooth. Chill.
SERVING
9 Just before serving, stir in cream and correct seasoning.
10 Sprinkled finely chopped chives and serve.
Chef
