Herbed Vichyssoise Recipe
Ingredients
| 125 g. / 4 oz. butter | ||
| 4 leeks, very thinly sliced | ||
| Onion | 1 Large, finely chopped | |
| 1 1/4 L / 2 pints chicken stock | ||
| Potatoes | 2 Medium, sliced | |
| 15 ml. / 1 tablespoon chopped fresh parsley | ||
| Stalk celery | 1 , chopped | |
| 150 ml. / 5 fl. oz. single cream, chilled | ||
| Chopped chives to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt the butter in a large saucepan.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the potatoes are tender.
Cool, then rub through a strainer or puree in an electric blender.
Chill.
Just before serving, stir in the chilled cream and sprinkle over the chives.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the potatoes are tender.
Cool, then rub through a strainer or puree in an electric blender.
Chill.
Just before serving, stir in the chilled cream and sprinkle over the chives.
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