Vichyssoise With Sour Cream Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 5 large leeks, white portion only | ||
| Shallots | 3 | |
| Onion | 1 Large | |
| Potatoes | 500 Gram, peeled | |
| Chicken stock | 3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Sour cream | 2 Cup (16 tbs) | |
| Chives | 2 Tablespoon, finely chopped | |
Directions
In a saucepan melt the butter.
Chop the leeks, shallots, onion and potatoes in the work bowl.
Add to the saucepan and saute for about 10 minutes until golden brown.
Add all other ingredients except sour cream and chives.
Simmer for 45 minutes.
Place into the work bowl, 2 cups at a time and process until very fine in texture.
Return to saucepan, heat and add the cream.
Chill in refrigerator, check seasoning, serve cold sprinkled with the chives
Chop the leeks, shallots, onion and potatoes in the work bowl.
Add to the saucepan and saute for about 10 minutes until golden brown.
Add all other ingredients except sour cream and chives.
Simmer for 45 minutes.
Place into the work bowl, 2 cups at a time and process until very fine in texture.
Return to saucepan, heat and add the cream.
Chill in refrigerator, check seasoning, serve cold sprinkled with the chives
Chef
