Chicken Flavored Vichyssoise Soup Recipe
Ingredients
| 4 leeks or 1 large bunch green onions | ||
| Onion | 1 Large | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Potatoes | 3 Large | |
| 4 cups regular-strength chicken broth | ||
| Whipping cream | 1/2 Pint | |
| Milk | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Chopped chives or green onion tops for garnish | ||
Directions
Split leeks in half lengthwise so you can wash thoroughly, then cut in 1-inch lengths; discard tough green tops.
Or cut white part of green onions in 1-inch lengths.
Using metal blade, process leeks or green onions with on-off bursts until coarsely chopped.
Place in a 3-quart kettle.
Cut onion in chunks and process with on-off bursts until coarsely chopped.
Add to leeks along with butter and cook over low heat until onion is soft but not browned.
Peel potatoes, cut in chunks, and process, 1 at a time, with on-off bursts until coarsely chopped.
Add to onion mixture along with chicken broth.
Bring to a boil; then reduce heat, cover and simmer until potatoes are tender (about 20 minutes).
Still using metal blade, process 1/2 of the soup at a time until smooth.
Pour pureed soup into a bowl, stir in cream and milk, then season with salt and pepper.
If too thick, thin with additional milk.
Chill thoroughly.
Serve cold, sprinkled with chives or green onion tops.
Or cut white part of green onions in 1-inch lengths.
Using metal blade, process leeks or green onions with on-off bursts until coarsely chopped.
Place in a 3-quart kettle.
Cut onion in chunks and process with on-off bursts until coarsely chopped.
Add to leeks along with butter and cook over low heat until onion is soft but not browned.
Peel potatoes, cut in chunks, and process, 1 at a time, with on-off bursts until coarsely chopped.
Add to onion mixture along with chicken broth.
Bring to a boil; then reduce heat, cover and simmer until potatoes are tender (about 20 minutes).
Still using metal blade, process 1/2 of the soup at a time until smooth.
Pour pureed soup into a bowl, stir in cream and milk, then season with salt and pepper.
If too thick, thin with additional milk.
Chill thoroughly.
Serve cold, sprinkled with chives or green onion tops.
Chef
