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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vichyssoise Recipe

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This recipe for Vichyssoise is from The Bambrey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
+2 leeks, chopped
+1 onion, chopped
+2 tablespoons unsalted butter
+3/4 cup thinly sliced potatoes
+2 1/3 cups chicken stock
+salt to taste
+ground black pepper to taste
+1 1/8 cups heavy whipping cream
Directions:
Directions:

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

2
Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

3
Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I used 1 very large leek and 1/2 of a very large onion

 

 

 

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