Vichyssoise (Potato & Leek Soup) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Cold, Creamy, Luscious Summer Potato & Leek Soup recipe I found on . This was created by a French Chef and it is traditionally served cold can be served hot for those in their winter months. I have had this soup (cold) and loved it, but this one is untried by me at this time. Ingredients:
2 potatoes |
3 large leeks, washed well |
3 tablespoons butter |
3 cups chicken stock |
1 cup milk |
1 cup heavy cream (whipping cream) |
1 teaspoon salt |
1/4 teaspoon freshly-ground white pepper |
fresh chives, to garnish |
Directions:
1. Peel and thinly slice the potatoes. Remove the tops from the leek and finely chop the white bulbs only.
2. Heat the butter in a large saucepan. Add the potatoes and leek and cook gently, without browning. Add the chicken stock, bring to a boil and then reduce to a simmer. Once the vegetables are tender(about 30 mins) puree them in 2 batches in a blender. Stir in the cream and pureed veggies into a bowl, cover the bowl with plastic wrap and cool the mixture in the refrigerator. If soup is too thick, prior to serving, stir in a bit of water to thin it out.
3. Serve the mixture in chilled dishes and garnish with the chives.
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