"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Vichyssoise Recipe

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This recipe for Vichyssoise, by , is from Fabulous Foods, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean DeSchane
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 leeks white part, thinly sliced
1 med. onion thinly sliced
1/4 c. butter
5 med. potatoes thinly sliced (4 cups)
4 c. chicken broth
1 tbsp. salt
2 c. milk
2 c. medium cream (half and half)
1 c. heavy cream

Directions:
Directions:
Cook leeks and onions in butter until slightly transparent. Add potatoes, broth and salt. Cook 35 to 40 minutes. Rub through fine sieve, return to heat. Add milk and medium cream. Season to taste. Bring to a boil. Cool. Put through sieve again. When cold, add heavy cream. Chill before serving. Garnish with chopped chives.

Number Of Servings:
Number Of Servings:
8

 

 

 

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