Chilled leek and potato soup - vichyssoise
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Sliced leeks; white part only |
| 4 | cups | Diced potatoes (old or baking potatoes recommended) |
| 6 | cups | Water (up to 7) |
| 1½ | teaspoon | Salt or to taste (up to 2) |
| ½ | cup | Or more sour cream, heavy cream, or creme fraiche (optional) |
| 1 | tablespoon | Minced fresh chives or parsley |
Directions
Simmering the soup. Bring the leeks, potatoes, and water to the boil in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To= p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Apr 18, 98