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Vichyssoise

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Vichyssoise

Vichyssoise

  • One medium onion
  • Four medium leeks
  • 3 cans condensed chicken broth
  • Five medium russet potatoes
  • 4 tablespoons butter
  • White pepper to taste
Slice onion and leeks very thin. Melt butter in stockpot Sauté onions and leeks in stockpot until transparent In the meantime peel and slice potatoes thin. When leeks and onions are transparent add potatoes to stockpot. Add chicken broth and just enough water to cover, add white pepper. Boil until potatoes are soft about 20 minutes Allow soup to cool Blend in batches until smooth Refrigerate until cold. If desired add half and half (just a little to dilute) and serve with chives If you don’t have fresh chives freeze dried works well. Refrigerating until the next day works best, and the half and half adds another dimension.

Warning: blending in a blender can shorten the blender’s life considerably. I use a submersible blender with small batches.

This plate was made by: Vero Viner Al Critzer Indian River County



Posted: 2015-09-24 00:00:00

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