Vichyssoise

Name: Vichyssoise
Ingredients: 2 cups finely diced raw potatoes; 4 tablespoons butter; 6 leeks, cleaned and cut into 1 inch pieces; 3 cups chicken bouillon; 1 teaspoon salt; 1/2 teaspoon freshy ground black pepper; a dash of nutmeg; 11/2 to 2 cups sour cream or heavy cream; Chopped chives

9 ingredients

9 steps

Ingredients

2 cups finely diced raw potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups chicken bouillon
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
a dash of nutmeg
11/2 to 2 cups sour cream or heavy cream
Chopped chives

Directions

1

Cook the potatoes in salted water to cover until just tender.
2

Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
3

Add the chicken bouillon and bring to a boil.
4

Lower the heat and simmer the leeks until tender.
5

Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg.
6

Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
7

Chill.
8

When ready to serve, mix in sour cream or heavy cream.
9

Garnish with chopped chives.