Vichyssoise Recipe
Ingredients
| 4 leeks or 1 large bunch green onions, finely chopped (use white part only) | ||
| Onion | 1 Large, thinly sliced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Quart | |
| Potatoes | 3 Large, thinly sliced | |
| Whipping cream | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Chopped chives or green onion tops | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Over low heat, cook leeks or green onions and sliced onion in butter until soft, but not browned.
Add chicken broth and potatoes and cook, covered, until potatoes are tender, about 20 minutes.
Press through a fine wire strainer, or blend smooth in an electric blender.
Pour in cream and milk and season to taste with salt and pepper.
If too thick, thin with additional milk.
Chill thoroughly.
Add chicken broth and potatoes and cook, covered, until potatoes are tender, about 20 minutes.
Press through a fine wire strainer, or blend smooth in an electric blender.
Pour in cream and milk and season to taste with salt and pepper.
If too thick, thin with additional milk.
Chill thoroughly.
Chef
