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.

Summary

Health IndexAverageCuisineFrench
CourseSide DishMain IngredientVegetable

Ingredients

 
4 leeks
 
1 tablespoon salt
 
1 onion, sliced
 
2 cups milk
 
2 tablespoons butter
 
1 cup light cream
 
6 medium potatoes, sliced
 
1 cup heavy cream
 
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.

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