Vichyssoise

10 ingredients
8 steps

Ingredients

  • 3/4 lb. leeks, well washed, halved lengthwise and thinly sliced
  • 1 medium onion, chopped
  • 2 Tbsp. butter
  • 2 large potatoes, peeled and diced
  • 3 c. chicken stock
  • salt to taste
  • 2 c. light cream
  • dash of Tabasco sauce
  • 1 c. plain yogurt
  • chopped chives

Directions

  1. 1
    Heat leeks and onion in butter in large skillet until transparent; do not brown.
  2. 2
    Add potatoes, stock and salt; simmer until potatoes are tender, about 30 minutes.
  3. 3
    Pour into blender; puree.
  4. 4
    Stir in cream and Tabasco.
  5. 5
    Strain through sieve (this is optional; I do not strain); chill.
  6. 6
    Just before serving, stir in yogurt; re-adjust seasoning.
  7. 7
    Serve very cold; garnish with chives.
  8. 8
    Serves 6.

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