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Dione Lucas’ Vichyssoise

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 large potatoes, peeled and finely sliced

    2. 1 bunch leeks, finely sliced

    3. 1 small stalk celery, finely sliced

    4. 1 finely sliced onion Salt and pepper

    5. 1 cup water

    6. 1 ? cups strong chicken or beef stock

    7. 1 cup cream Finely chopped fresh chives Finely shredded and cooked carrots

    Instructions Jump to Ingredients ↑

    1. Place the potatoes, leeks, celery and onion in a pan with the water. Season and cook very slowly until mushy.

    2. Pour on the stock and bring to a boil. Rub through a coarse strainer and then through a fine strainer. Stir over ice until very cold.

    3. Add the cream, garnish with chives and carrots. It is best served in bowls surrounded by crushed ice.

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