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Vichyssoise 1

Source of Recipe

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Recipe Introduction

Mmmmm, one of my very favorite soups.

List of Ingredients

3 large leeks, white parts only, washed well and sliced thinly
2 T butter
2 medium potatoes, peeled and sliced thinly
3 C chicken stock
1 t salt
1 C milk
1/4 t white pepper
1 C whipping cream

Garnish: chopped chives




Recipe

Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture. Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.

When ready to serve, ladle into 2-handled consomme cups or nested glass bowls, with shaved ice in the bottom bowl.
Sprinkle with chopped fresh chives.