Vichyssoise or Leek Potato Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness. Ingredients:
3 medium sized leeks, white part only |
1 medium sized onion |
2 tablespoons butter |
4 medium sized potatoes |
4 cups chicken stock, homemade is best |
1 -2 cup cream |
1/4 teaspoon mace |
salt |
white pepper |
chopped watercress or chives |
Directions:
1. Mince the leeks and onion. Stir and sauté them 3 minutes in 2 tablespoons butter. Pare, and slice very fine the potatoes and add 4 cups stock. Simmer the vegetables, covered, 15 minutes or until tender. Put them through a very fine sieve food mill or blender. Add the 1 to 2 cups cream, mace, salt and pepper to taste and garnish with chopped watercress or chives. Makes about 8 cups.
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