Vichyssoise

Name: Vichyssoise
Ingredients: 2 tablespoons butter; 3 leeks, white part only, chopped; 1 12 potatoes, peeled, and diced (about 3 1/2 cups); 2 12 cups vegetable stock or 2 12 cups chicken stock; 1 12 cups Carnation Evaporated Milk (regular, 2% or fat-free); salt; pepper; fresh parsley or chives, chopped

8 ingredients

12 steps

Ingredients

2 tablespoons butter
3 leeks, white part only, chopped
1 12 potatoes, peeled, and diced (about 3 1/2 cups)
2 12 cups vegetable stock or 2 12 cups chicken stock
1 12 cups Carnation Evaporated Milk (regular, 2% or fat-free)
salt
pepper
fresh parsley or chives, chopped

Directions

1

In a large saucepan, melt butter over low heat.
2

Add leeks, cover and cook 10 minutes or until very soft (do not brown), stirring occasionally.
3

Add potatoes and stock.
4

Bring to a boil, then reduce to simmer.
5

Cover and cook for 20 minutes, or until potatoes are tender.
6

Remove from heat.
7

Puree soup with an immersion blender or in food processor.
8

Cool slightly, then stir in evaporated milk, salt and pepper.
9

Transfer to a non-metallic dish.
10

Cover and refrigerate until cold, about 6 hours or overnight.
11

Check seasoning.
12

Garnish with chopped parsley or chives.