Leek Vichyssoise

Name: Leek Vichyssoise
Ingredients: 4 leeks, sliced paper thin; 1 medium onion, sliced paper thin; 6 tablespoons butter; 4 large red potatoes; 4 cups vegetable stock; 2 cups milk; 2 cups cream; 1/4 teaspoon freshly ground nutmeg; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; sour cream and chopped chives, for garnish

11 ingredients

6 steps

Ingredients

4 leeks, sliced paper thin
1 medium onion, sliced paper thin
6 tablespoons butter
4 large red potatoes
4 cups vegetable stock
2 cups milk
2 cups cream
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
sour cream and chopped chives, for garnish

Directions

1

In a large saucepan, cook the leeks and onion in the butter until soft, but not brown.
2

While the leeks and onions cook, peel and slice the potatoes to about 1/4 inch thick. Boil the slices for 10 minutes, strain, and add them to the leek and onion mixture.
3

Add the vegetable stock to the saucepan. Cover and simmer for 30 to 40 minutes.
4

Remove from heat and cool, then sieve or puree the soup until smooth.
5

Return the soup to the heat and stir in the milk, cream, nutmeg, salt, and pepper. Bring slowly to a boil, and then remove from the heat. Cool for about 10 minutes and then blend or sieve a second time.
6

Serve immediately with a dollop of sour cream and some chopped chives.