Leek and potato soup (vichyssoise)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Potatoes; peeled/diced |
| 3 | Stalks leek; sliced | |
| 2 | quarts | Chicken stock |
| 1 | tablespoon | Salt |
| Pepper to taste | ||
| 1 | cup | Heavy cream |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Parsley |
| 4 | tablespoons | Chives |
| 1 | cup | Heavy cream (additional) |
| 1 | teaspoon | Salt (additional) |
Directions
VICHYSSOISE
Cook potatoes, leek, chicken stock, salt and pepper until the leeks and potatoes are tender (about 1 hour). Cool soup slightly; put through a food mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup heavy cream, butter, parsley and chives. Serve from a soup tureen. For Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in chilled cream soup bowls and top with additional chives.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997