Vichyssoise A La Ritz Recipe
Ingredients
| 4 leeks, white part, sliced | ||
| Onion | 1 Medium, sliced | |
| 1/4 cup sweet butter | ||
| Potatoes | 5 Medium, thinly sliced | |
| Chicken broth | 1 Quart | |
| 1 tablespoon or less salt | ||
| Milk | 3 Cup (16 tbs) | |
| Heavy cream | 2 Cup (16 tbs) | |
| Chopped chives | ||
Directions
1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil thirty-five minutes, or until very tender. Crush and rub through a fine sieve or puree in an electric blender.
2. Return the sieved mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub again through a fine sieve. Chill.
3. Add the remaining cream. Chill thoroughly
2. Return the sieved mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub again through a fine sieve. Chill.
3. Add the remaining cream. Chill thoroughly
Chef
