Vichyssoise Recipe
Ingredients
1-1/2 cups minced leeks (white and some green)
1/4 cup minced onion
1 garlic clove, minced
4 tablespoons butter and/or rendered chicken fat
3 cups brown chicken stock, or combination of chicken and beef stocks
1/2 tablespoon mushroom concentrate
1/4 teaspoon white pepper
2 cups diced baking potatoes
3 cups milk
1 cup heavy cream
Salt, white pepper and fresh lemon juice to taste
Minced fresh dill or green onion tops
Directions
Cook leeks, onion and garlic in butter, covered, until soft.
Add stock, seasonings and potatoes; cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, add milk and cream, blend well and chill.
Adjust seasonings with salt, pepper and lemon juice.
Add stock, seasonings and potatoes; cover, bring to boil, lower heat and simmer until potatoes are soft.
Puree, add milk and cream, blend well and chill.
Adjust seasonings with salt, pepper and lemon juice.
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