Vichyssoise Using Heavy Cream Recipe
Ingredients
| Potatoes | 2 Pound (About 4 Medium-Size Potatoes) | |
| Leeks/Yellow onions | 6 , finely chopped | |
| Hot chicken broth | 6 Cup (96 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Chopped chives | 2 Teaspoon | |
| Freshly ground black pepper | To Taste |
Nutrition Facts
Serving size
Calories 437 Calories from Fat 138
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 9.4 g46.8%
Trans Fat 0 g
Cholesterol 54.8 mg18.3%
Sodium 1006.6 mg41.9%
Total Carbohydrates 70 g23.3%
Dietary Fiber 8.5 g33.8%
Sugars 13.2 g
Protein 9 g18.4%
Vitamin A 106.6% Vitamin C 107.7%
Calcium 21.2% Iron 39.7%
*Based on a 2000 Calorie diet
Directions
Slice the white part and the lower third of the green part of the leeks.
Wash in plenty of cold water to remove sand from the leeks.
Add the leeks or onions to the potatoes along with the hot chicken broth.
Cover and cook on the highest setting for 10 minutes, until the potatoes are very soft.
Puree the soup in a blender.
Add the cream and salt and chill for 4 hours before serving.
Garnish with chopped chives and black pepper.
Note: Cold soups need more salt than hot soups.
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