Vichyssoise #2
1 Servings
Ingredients
| Quantity | 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 |
Directions
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