Vichyssoise The Best Recipes

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Vichyssoise

"The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy."

Ingredients :

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• 3/4 cup thinly sliced potatoes
• 2 1/3 cups chicken stock
• salt to taste
• ground black pepper to taste
• 1 1/8 cups heavy whipping cream

Instructions :

Prep :	Cook : 5M	Ready in :

• Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
• Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
• Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Notes :

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