Email to Harper      

Vichyssoise 2

Source of Recipe

?


Recipe Introduction

This is one of my very favorite soups, anytime of the year. Serve this icey cold in well chilled bowls!

List of Ingredients

3 large Leeks, white parts only, washed well, sliced thinly
2 T Butter
2 medium Potatoes, peeled, sliced thinly
3 C Vegetable or Chicken Stock
1 t Salt
1 C Milk
1/4 t White Pepper
1 C Whipping (heavy) Cream




Recipe

Melt butter in large saucepan over low heat, then stir in
the leeks and sauté at a very low temperature, stirring
occasionally, until golden. Add stock, potatoes, and salt,
bring to a simmer, then cover and simmer 40 minutes.
Puree, then press through a sieve to get a very fine texture.
Return to saucepan, add milk and pepper, and bring to a simmer.
Remove from heat, stir in cream, adjust seasoning (cold soups should be slightly overseasoned), and chill well overnight to let flavors blend. When ready to serve, sprinkle with chopped fresh chives.