Vichyssoise Cream Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Corn oil | 2 Tablespoon | |
| Leeks | 1 Cup (16 tbs), sliced | |
| White onion | 1 Medium, sliced | |
| Potatoes | 2 Cup (16 tbs), chopped | |
| 3 teaspoons chicken bouillon, granules or cubes | ||
| Water | 4 Cup (16 tbs) | |
| Milk | 4 Cup (16 tbs) | |
| Whipping cream | 1/2 Pint | |
| Chives | 1/4 Cup (16 tbs), minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Combine the butter and oil in a skillet and heat until the butter is melted.
Add the leeks and onion and saute until tender but not browned.
Add the potatoes and saute ten minutes more.
Dissolve the chicken cubes in the water and pour into the pan.
Cover and simmer until the vegetables are tender.
Transfer contents into a blender container or work bowl of a food processor fitted with the steel blade.
Puree.
Add the milk, cream, salt and pepper.
If it is too thick, add more milk.
Transfer to a bowl, cover and chill.
Serve in individual cups, sprinkled with the chives.
Add the leeks and onion and saute until tender but not browned.
Add the potatoes and saute ten minutes more.
Dissolve the chicken cubes in the water and pour into the pan.
Cover and simmer until the vegetables are tender.
Transfer contents into a blender container or work bowl of a food processor fitted with the steel blade.
Puree.
Add the milk, cream, salt and pepper.
If it is too thick, add more milk.
Transfer to a bowl, cover and chill.
Serve in individual cups, sprinkled with the chives.
Chef
