Vichyssoise
Ingredients
- 1 Leeks
- 2 Onions (Cooking)
- 2 peeled Potatoes
- 30ml (2 tbsp) Butter
- 1L (4 cups) Chicken Broth
- 250mL (1 cup) Cream
- Chopped Basil
- Salt
- Freshly ground Pepper
Instructions
- Cut leek in half lengthwise.
- Wash well between leaves.
- Coarsely chop leek, onions and potatoes.
- Melt butter in a Dutch oven over medium heat; cook leek and onions until soft.
- Add potatoes and chicken broth. Bring to a boil.
- Cover and simmer 20 minutes.
- Remove from heat and cool.
- In blender, puree soup until smooth.
- Check seasoning.
- Refrigerate for a few hours.
- Serve on ice and top with cream and basil.
PREP TIME
15 minutes |
COOK TIME
25 minutes |
|
SERVING SIZE: 8 |
