Vichyssoise

Name: Vichyssoise
Ingredients: 4 tablespoons butter or margarine; 4 each leeks mostly white part, chopped; 1 each onions chopped; 4 cups water; 4 cups chicken broth; 2 1/2 tablespoons flour, all-purpose; 1 x salt; 4 each potatoes peeled, cubed; 1 cup heavy whipping cream; 2 cups light cream (half&half); 1 x chives chopped

11 ingredients

9 steps

Ingredients

4 tablespoons butter or margarine
4 each leeks mostly white part, chopped
1 each onions chopped
4 cups water
4 cups chicken broth
2 1/2 tablespoons flour, all-purpose
1 x salt
4 each potatoes peeled, cubed
1 cup heavy whipping cream
2 cups light cream (half&half)
1 x chives chopped

Directions

1

Melt 1 tablespoon butter in large kettle, add leeks and onion and cook until tender but not browned.
2

Add water and broth and bring to boil.
3

Knead flour into remaining 3 tablespoons butter to form paste and stir into boiling mixture with wire whisk to blend well.
4

Season to taste with salt and white pepper.
5

Add potatoes, reduce heat and simmer until potatoes are soft.
6

Press through sieve.
7

Cool.
8

Add cream and half and half to soup, then chill.
9

Top each serving with sprinkling of chopped chives.