Sherry Enhanced Vichyssoise Soup Recipe
Ingredients
| Butter/Margarine | 50 Milliliter | |
| Leeks - 3 medium, white part sliced | ||
| Chicken broth | 375 Milliliter | |
| Salt | 2 Milliliter | |
| Pepper | 0.5 Milliliter | |
| Potatoes | 2 Medium, baked | |
| Milk | 375 Milliliter | |
| Heavy cream | 250 Milliliter | |
| Sherry | 15 Milliliter | |
Directions
GETTING READY
1. With a knife, peel and dice potatoes. Keep aside.
MAKING
2. In a 2–litre microwaveable casserole, mix butter and leeks.
3. In the microwave, cover and cook for 3-5 minutes at High.
4. Blend in the broth, salt and pepper.
5. In the microwave, cover again and cook for 3-5 minutes at High, and then another 6 minutes at Medium.
6. In an electric mixer, blender or food processor, puree the diced potatoes, the broth mixture and milk together.
7. Pour the mixture back into the casserole.
8. In the microwave, cover again and cook for 3-4 minutes at Medium.
9. Add the cream and sherry and stir them in.
10. Chill the soup thoroughly.
SERVING
11. Garnish with chopped chives and serve.
1. With a knife, peel and dice potatoes. Keep aside.
MAKING
2. In a 2–litre microwaveable casserole, mix butter and leeks.
3. In the microwave, cover and cook for 3-5 minutes at High.
4. Blend in the broth, salt and pepper.
5. In the microwave, cover again and cook for 3-5 minutes at High, and then another 6 minutes at Medium.
6. In an electric mixer, blender or food processor, puree the diced potatoes, the broth mixture and milk together.
7. Pour the mixture back into the casserole.
8. In the microwave, cover again and cook for 3-4 minutes at Medium.
9. Add the cream and sherry and stir them in.
10. Chill the soup thoroughly.
SERVING
11. Garnish with chopped chives and serve.
Chef
