Vichyssoise (cold potato soup)

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter
2½ pounds Clean leeks (cut in half lengthwise); thin bias cut
2½ pounds Potato; bakers (1/4 and slice thin)
1½ quart Chicken stock
1½ teaspoon Kosher salt
¼ teaspoon Black pepper
1¾ cup Heavy cream
1 tablespoon Chives

1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally.

2. add potato's, stock, & salt. Cover & let cook until the potato's are soft, approx. 40 minutes.

3. In a food processor or blender puree the soup in batches.

4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving.

Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 518 by CuisineArt <CuisineArt@...> on Jan 13, 1998

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