Vichyssoise Recipe

Vichyssoise picture

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Butter3 Ounce (75 Gram)
 Onions12 Ounce, chopped (350 Gram)
 Leeks3 Pound, sliced (1.5 Kilogram)
 Potatoes1 1⁄2 Pound, sliced (750 Gram)
 Chicken stock6 Pint (3.5 Liters)
 Single cream10 Fluid Ounce (284 Milliliter)
 Chopped chives/Spring onion tops1 Tablespoon (To Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3718 Calories from Fat 1463

% Daily Value*

Total Fat 166 g255.1%

Saturated Fat 89.4 g446.8%

Trans Fat 0 g

Cholesterol 464.4 mg

Sodium 4969.2 mg207%

Total Carbohydrates 463 g154.3%

Dietary Fiber 45.7 g182.6%

Sugars 119.1 g

Protein 120 g239.4%

Vitamin A 550.3% Vitamin C 565.6%

Calcium 136.7% Iron 227.9%

*Based on a 2000 Calorie diet

Directions

Melt the butter in a large pan, add the onions and fry gently until translucent but not browned.
Add the leeks and fry for 5 minutes.
Add the potatoes and stock.
Bring to the boil, cover and simmer for 30 minutes.
Cool slightly, then sieve or work in an electric blender until smooth.
Transfer to a large bowl or soup tureen, stir in the cream and season with salt and pepper to taste.
Chill.
Sprinkle with chopped chives or spring onion tops to serve.
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