Easy vichyssoise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Leeks -- white part only | |
| 1 | Onion | |
| 3 | Potatoes | |
| 2 | tablespoons | Margarine |
| 3 | cups | Chicken broth |
| 2 | cups | Half and half |
| White pepper -- to taste | ||
| Salt -- to taste | ||
Directions
1. Trim leeks and wash well to remove all sandy particles. Slice white part of leeks, onion and potatoes into thin slices. 2. Melt margarine in a large saucepan with lid. Saute leeks and onions until tender; do not brown. 3. Add potatoes and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover pan and simmer 15-20 minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in about 3 batches to prevent overfilling blender. Pour puree into a large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish. If you wish to serve this warm, bring to serving temperature over a very low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill