Vichyssoise #2

Yield: 1 Servings

Measure Ingredient
6 tablespoons Unsalted butter
8 larges Leeks; finely chopped
1 large Onion; finely sliced
8 mediums Potatoes; peeled and sliced
3 pints Chicken stock
3 cups Milk
Salt to taste
White pepper to taste
3 cups Cream
½ cup Chopped chives

Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft.

Cool slightly, then process in a blender or food processor until pureed.

Add milk and season. Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives.

Notes: When using leeks it is extremely important to rinse them very very well. They are full of sand ! In this particular recipe make sure to use only the white part of the leeks. The soup is pure white when you're done.

Formatted and Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@...> on Nov 08, 1997

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