Crème Vichyssoise Glacee

Name: Crème Vichyssoise Glacee
Ingredients: 6 leeks; 2 tablespoons unsalted butter; 6 medium potatoes, peeled and finely sliced; 2 pints chicken stock; 1/4 teaspoon ground mace; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup heavy cream; fresh chives, for garnish

9 ingredients

4 steps

Ingredients

6 leeks
2 tablespoons unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints chicken stock
1/4 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
fresh chives, for garnish

Directions

1

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.
2

Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
3

Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
4

Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.