Vichyssoise Recipe
Ingredients
| 4 leeks, sliced (without tops) | ||
| Onion | 1 Medium, sliced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Potatoes | 5 Medium, thinly sliced | |
| Chicken broth | 4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Light cream | 2 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| Snipped chives | ||
Directions
In saucepan cook leeks and onion in butter, or margarine till tender but not brown.
Add potatoes, broth, and salt.
Cook for 35 to 40 minutes.
Rub through very fine sieve, or place in blender container; cover and blend till smooth.
Return to heat; add milk and light cream.
Season to taste with salt and pepper.
Bring to boiling.
Cool.
Stir in whipping cream.
Chill thoroughly before serving.
Garnish with snipped chives
Add potatoes, broth, and salt.
Cook for 35 to 40 minutes.
Rub through very fine sieve, or place in blender container; cover and blend till smooth.
Return to heat; add milk and light cream.
Season to taste with salt and pepper.
Bring to boiling.
Cool.
Stir in whipping cream.
Chill thoroughly before serving.
Garnish with snipped chives
Chef
