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Vichyssoise
Makes 8 to 10 servings
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Ingredients
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4
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medium leeks, sliced (white part only)
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1
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medium onion, sliced
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1/4
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cup butter or margarine
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2
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pounds potatoes, peeled and thinly sliced (about 6 medium)
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4
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cups chicken broth
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2-1/2
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cups milk
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Salt
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2
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cups half-and-half or light cream
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Chopped chives (optional)
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Sauté leeks and onion in butter in large saucepan. Add potatoes and broth. Bring to a boil. Reduce heat; simmer 30 minutes or until potatoes are very tender. Place potato mixture in food processor or blender container. Cover; process until smooth. Return mixture to saucepan. Add milk; season with salt. Bring mixture to a boil; remove from heat. Cool. Strain mixture through fine sieve. Add half-and-half to strained mixture; chill. Spoon soup into chilled bowls or cups. Sprinkle with chives, if desired.
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© Publications International, Ltd.
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