Vichyssoise Recipe
Ingredients
| Leeks | 4 Medium | |
| Butter/Margarine | 2 Tablespoon | |
| Potatoes | 1 pound, thinly sliced | |
| Chicken broth | 2 Can (10oz) | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| 1/2 cup heavy or whipping cream | ||
Directions
1. Cut off roots and trim dark green tops from leeks; cut each leek lengthwise in half. Slice enough of white and pale green parts to equal 4 1/2 cups. (Reserve any leftover leeks for another use.) Rinse leeks in large bowl of cold water, swishing to remove sand. Transfer to colander to drain, leaving sand in bottom of bowl.
2. In 4-quart saucepan, melt butter over medium heat. Add leeks and cook, stirring, 8 to 10 minutes. Add potatoes, broth, water, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer 30 minutes.
3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour puree into bowl. Repeat with remaining vegetable mixture.
4. Stir milk and cream into puree. To serve hot, return soup to same clean saucepan. Heat through over low heat (do not boil). To serve cold, cover and refrigerate at least 4 hours or until very cold.
2. In 4-quart saucepan, melt butter over medium heat. Add leeks and cook, stirring, 8 to 10 minutes. Add potatoes, broth, water, salt, and pepper; heat to boiling over high heat. Reduce heat; cover and simmer 30 minutes.
3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour puree into bowl. Repeat with remaining vegetable mixture.
4. Stir milk and cream into puree. To serve hot, return soup to same clean saucepan. Heat through over low heat (do not boil). To serve cold, cover and refrigerate at least 4 hours or until very cold.
Chef
