Vichyssoise

7 ingredients
5 steps

Ingredients

  • 1 lb. peeled diced potatoes
  • 1 c. thinly sliced leek whites
  • salt and white pepper to taste
  • 2 1/2 c. vegetable stock
  • 1 carrot
  • 1 c. cream
  • 1 1/2 c. milk

Directions

  1. 1
    Boil potatoes and leeks in stock and salt and pepper until tender.
  2. 2
    Puree in blender and chill.
  3. 3
    Cut carrot in thin strips and blanch until tender.
  4. 4
    When puree is chilled, add cold milk and cream; adjust seasonings.
  5. 5
    Garnish with carrot strips.

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