Vichyssoise

Recipe Ingredients

3 tablespoons	45ml	Butter
1 cup	237ml	Sliced leek whites
1 tablespoon	15ml	Flour
3 cups	438g / 15oz	Peeled, diced Idaho potatoes
1		Chicken stock
1 1/2 cups	355ml	Milk
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives

Recipe Instructions

Melt the butter in a soup pot, add the leeks and cook until tender, about 5 minutes. Dust the leeks with the flour and cook for 2 minutes. Stir in the potatoes and stock. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and allow to cool slightly. Puree until smooth. Stir in the milk and cream and season. Chill for 2 hours, season and serve garnished with chopped chives.

This recipe yields about 10 eight-ounce portions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2182 broadcast 04-07-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.