Picnic - creme vichyssoise glacee
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Good size leeks | |
| 2 | ounces | Unsalted butter |
| 6 | mediums | Potatoes; peeled and finely |
| ; sliced | ||
| 2 | pints | Chicken stock or water |
| Salt | ||
| Black pepper; freshly ground | ||
| 1 | 6 fluid ounc cream | |
| Fresh chives | ||
Directions
Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season.
Bring to a boil, then simmer 40 minutes.
Allow to cool a little, then whizz the whole lot in a blender until smooth.
Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1B05 Converted by MM_Buster v2.0l.