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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Beer gives an interesting taste and colour to this untraditional vichyssoise. Good on a picnic table as well as the dining room table. Ingredients:
4 medium leeks, white part only thinly sliced |
2 onions, thinly sliced |
2 tablespoons butter or 2 tablespoons margarine |
3 -4 large potatoes, thinly sliced |
1 1/2 cups strong chicken stock |
1 bottle regular beer or 1 bottle regular ale |
salt and pepper |
1 dash cayenne |
1 cup milk |
1 cup table cream |
Directions:
1. Sautee leeks and onions in butter in a Dutch Oven until almost tender.
2. Add potatoes, stock, beer and seasonings.
3. Bring to a boil, reduce heat, cover and simmer 10 until potatoes are tender.
4. Puree in a blender or with a hand blender.
5. Add some milk if puree is too thick.
6. Pour into a bowl and stir in milk and cream.
7. Blend well and serve icy cold.
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