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Vichyssoise - (Potato-Leek Soup)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/4 cup 49g / 1.7oz Butter

  2. 1 cup 146g / 5.1oz Thinly-chopped leeks - white portion only

  3. 1/2 cup 31g / 1.1oz Chopped Spanish onion

  4. 3 cups 711ml Sliced small potatoes - (to 4 cups) - such as Yukon Gold

  5. 1 Bay leaf

  6. 5 cups 1185ml Chicken stock

  7. 2 cups 474ml Light cream

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 cups 474ml Heavy cream

  11. 2 tablespoons 30ml Chopped chives - (to 3 tbspns) - for garnish

Instructions Jump to Ingredients ↑

  1. Melt butter in heavy stockpot. Add leeks and onions, sauteing until tender. Do not brown. Add potatoes, bay leaf and chicken stock, simmering on low heat until potatoes are tender, about 45 minutes.

  2. Remove bay leaf. Puree the soup in food processor or blender. Return to heat. Add light cream, season with salt and pepper. Chill if making vichyssoise.

  3. When ready to serve, stir in heavy cream and garnish with chives. If serving warm, add slightly less heavy cream, between 1 and 2 cups.

  4. This recipe yields 6 servings.

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