Thursday, September 20, 2007 |
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Vichyssoise
By host @ 9:35 AM :: 16899 Views ::
300 Comments :: :: All, Soups
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Vichyssoise |
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Although traditionally served cold, this soup is equally delicious hot. An elegant first course or satisfying light meal, it is surprisingly easy to make and keeps in the refrigerator for a few days. |
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Ingredients |
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1 cup sliced leeks, white part only (2-3 large leeks) 3 tablespoons butter 3 cups sliced, peeled potatoes 2 cups pareve chicken-flavored bouillon (2 teaspoons bouillon powder mixed with 2 cups water) 1/4 teaspoon salt dash white or black pepper 1 1/2 cups whole milk 1 cup heavy cream fresh chives for garnish |
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- In a medium pot, sauté the leeks in butter until soft, but not brown.
- Add potato slices, bouillon, salt, and pepper.
- Bring to a boil, reduce heat, cover pot, and simmer until potatoes are very soft (some will be falling apart), about 25 to 30 minutes.
- Cool up to an hour (not necessary, but only to make handling easier during the next step).
- Place the potato and leek mixture in a blender or food processor. Process until completely smooth.
- Pour back into the pan and stir in milk and cream.
- Taste and add more salt and pepper if desired.
- Cover and chill well before serving, or heat to just below boiling and serve hot. Garnish the vichyssoise with freshly snipped chives.
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Makes 6-8 servings. | |
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