Vichyssoise Using Whipping Cream Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 3 medium leeks, white part sliced | ||
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Potatoes | 2 Medium, baked | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Sherry | 1 Tablespoon | |
Directions
In 2-quart casserole dish, combine butter and leeks.
Heat at high3 to 4 minutes; stir in broth, salt and pepper.
Heat, covered, with glass lid, at high3 to 4 minutes and at medium 5 minutes.
Meanwhile, peel and dice potatoes.
With electric mixer, blender or food processor, puree potatoes, broth mixture and milk.
Return to dish.
Heat, covered, at medium 3 to 4 minutes; stir in cream and sherry.
Heat at high3 to 4 minutes; stir in broth, salt and pepper.
Heat, covered, with glass lid, at high3 to 4 minutes and at medium 5 minutes.
Meanwhile, peel and dice potatoes.
With electric mixer, blender or food processor, puree potatoes, broth mixture and milk.
Return to dish.
Heat, covered, at medium 3 to 4 minutes; stir in cream and sherry.
Chef
