Cooking Index - Cooking Recipes & IdeasVichyssoise - (Potato-Leek Soup) Recipe - Cooking Index

Vichyssoise - (Potato-Leek Soup)

Courses: Soup
Serves: 6 people

Recipe Ingredients

1/4 cup 49g / 1.7ozButter
1 cup 146g / 5.1ozThinly-chopped leeks - white portion only
1/2 cup 31g / 1.1ozChopped Spanish onion
3 cups 711mlSliced small potatoes - (to 4 cups) - such as Yukon Gold
1   Bay leaf
5 cups 1185mlChicken stock
2 cups 474mlLight cream
  Salt - to taste
  Freshly-ground black pepper - to taste
2 cups 474mlHeavy cream
2 tablespoons 30mlChopped chives - (to 3 tbspns) - for garnish

Recipe Instructions

Melt butter in heavy stockpot. Add leeks and onions, sauteing until tender. Do not brown. Add potatoes, bay leaf and chicken stock, simmering on low heat until potatoes are tender, about 45 minutes.

Remove bay leaf. Puree the soup in food processor or blender. Return to heat. Add light cream, season with salt and pepper. Chill if making vichyssoise.

When ready to serve, stir in heavy cream and garnish with chives. If serving warm, add slightly less heavy cream, between 1 and 2 cups.

This recipe yields 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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