Creme Vichyssoise Glace Recipe
Creme Vichyssoise Glace is a creamy, peppy and appetizing vegetable soup. Traditionally prepared in France with leeeks, potatoes and onions, the Creme Vichyssoise Glace is light yet flavorful.
Ingredients
| Leeks | 4 | |
| Salt | 1 Tablespoon | |
| Onion | 1 , sliced | |
| Milk | 2 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Potatoes | 6 Medium, sliced | |
| Heavy cream | 1 Cup (16 tbs) | |
| 1 quart chicken broth or water or combination of both | ||
| Chives, chopped fine | ||
Directions
Wash leeks very carefully and discard green stalks.
Slice the white part, combine with onion, and cook in melted butter until limp but not brown.
Add potato slices, chicken broth, and salt.
Bring to a boil and boil 35 minutes.
Rub through a fine strainer or puree in an electric blender, return to heat, and add milk and light cream.
Season to taste and bring to a boil.
Do not cook further.
Finally, add the heavy cream and chill thoroughly in the refrigerator.
Slice the white part, combine with onion, and cook in melted butter until limp but not brown.
Add potato slices, chicken broth, and salt.
Bring to a boil and boil 35 minutes.
Rub through a fine strainer or puree in an electric blender, return to heat, and add milk and light cream.
Season to taste and bring to a boil.
Do not cook further.
Finally, add the heavy cream and chill thoroughly in the refrigerator.
Chef
