Vichyssoise Recipe
Ingredients
| Leeks | 4 | |
| White onion | 1 Large | |
| Butter | 125 Gram | |
| Chicken stock or water and chicken stock cubes 1.25 litres | ||
| Potatoes | 2 Medium, peeled | |
| Parsley | 2 Tablespoon, chopped | |
| Celery, finely chopped 1 stalk | ||
| Cream | 315 , chilled | |
| Finely chopped chives for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut leeks into 5 mm (1/4-inch) slices, use white part plus about 2.5 cm (1-inch) of lightest green.
Chop onion finely.
Melt butter in a large heavy saucepan and saute leeks and onion, covered, over a moderate heat until soft, approximately 10 minutes (do not brown).
Add chicken stock, sliced potatoes, parsley, celery and salt and pepper to taste.
Simmer until potato is tender, approximately 30 minutes.
Cool.
Rub soup through a sieve or puree in an electric blender.
Reheat soup to simmering point.
Taste and adjust seasoning if necessary.
Transfer to soup tureen and chill thoroughly.
Chill soup bowls.
Just before serving, stir in chilled cream.
Garnish with finely chopped chives.
Chop onion finely.
Melt butter in a large heavy saucepan and saute leeks and onion, covered, over a moderate heat until soft, approximately 10 minutes (do not brown).
Add chicken stock, sliced potatoes, parsley, celery and salt and pepper to taste.
Simmer until potato is tender, approximately 30 minutes.
Cool.
Rub soup through a sieve or puree in an electric blender.
Reheat soup to simmering point.
Taste and adjust seasoning if necessary.
Transfer to soup tureen and chill thoroughly.
Chill soup bowls.
Just before serving, stir in chilled cream.
Garnish with finely chopped chives.
Chef
