Garlic Flavored Cold Vichyssoise Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Potatoes | 4 Medium, thinly sliced | |
| White onions | 4 Medium, thinly sliced | |
| 4 leeks, white parts only, thinly sliced or 3 bunches green onions, white parts only, thinly sliced | ||
| Garlic | 1 Clove (5gm), mashed | |
| 4 cups chicken bouillon | ||
| Milk | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Freshly ground pepper, preferably white | ||
| 2 tablespoons minced chives or parsley | ||
Directions
Heat the butter in a large heavy saucepan.
Add the potatoes, onions, leeks, garlic and 1 cup of the chicken bouillon.
Simmer covered over very low heat until the vegetables are very soft.
Stir frequently.
Add the remaining chicken broth.
Simmer covered for 10 more minutes.
Add the milk and cream.
Bring to the boiling point but do not boil.
Cool.
Season with salt and pepper to taste.
Puree the soup in a blender.
If too thick, thin with a little cold milk.
Chill very thoroughly.
Check the seasoning before serving and sprinkle with chives.
Add the potatoes, onions, leeks, garlic and 1 cup of the chicken bouillon.
Simmer covered over very low heat until the vegetables are very soft.
Stir frequently.
Add the remaining chicken broth.
Simmer covered for 10 more minutes.
Add the milk and cream.
Bring to the boiling point but do not boil.
Cool.
Season with salt and pepper to taste.
Puree the soup in a blender.
If too thick, thin with a little cold milk.
Chill very thoroughly.
Check the seasoning before serving and sprinkle with chives.
Chef
