Creme vichyssoise
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Leeks; whit only | |
| 1 | medium | Onion |
| 2 | ounces | Sweet butter |
| 5 | mediums | Potatoes |
| 1 | quart | Water; or chicken stock |
| 1 | tablespoon | Salt |
| 2 | cups | Milk |
| 2 | cups | Medium apples; cream |
| 1 | cup | Heavy cream |
| Chives; optional | ||
Directions
* Chef Louis Diat (1885-1957)
CREME VICHYSSOISE Finely slice the white part of the leeks and the onion and brown very lightly in sweet butter, then add the potatoes, also sliced finely. Add water or broth and salt. Boil 35 to 40 minutes. Crush and rub through a fine strainer. Return to heat and add 2 cups of milk and 2 cups of medium cream. Season to taste and bring to a boil. Cool and then rub again through a fine strainer. When soup is cold, add the heavy cream.
Chill thoroughly before serving. Finely chopped chives may be added.
from the loving heart of Molly
Recipe by: Chef Louis Diat (1885-1957) * Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@... (Molly Walsh) on Oct 19, 1997