Vichyssoise

Name: Vichyssoise
Ingredients: 3 tbsp butter; 2 None leeks, trimmed and thinly sliced; 1 2/3 lbs potatoes, peeled and coarsely chopped; 2 cups chicken stock; 1 1/4 cups heavy cream; 2 tbsp coarsely chopped fresh chives

6 ingredients

3 steps

Ingredients

3 tbsp butter
2 None leeks, trimmed and thinly sliced
1 2/3 lbs potatoes, peeled and coarsely chopped
2 cups chicken stock
1 1/4 cups heavy cream
2 tbsp coarsely chopped fresh chives

Directions

1

Melt butter in large saucepan on medium heat. Cook leek, covered, for 20 mins or until softened, stirring occasionally (do not allow leek to brown).
2

Add potato, stock and 2 cups water; bring to a boil. Reduce heat to low; simmer, covered, until potato is tender. Cool for 10 mins.
3

Blend or process soup, in batches, until smooth. Pace soup in large bowl. Stir in cream. Cover and refrigerate for 3 hours or overnight. Divide among serving bowls; sprinkle with chives just before serving.