"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Vichyssoise (Chilled Potato/Leek Soup) Recipe

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This recipe for Vichyssoise (Chilled Potato/Leek Soup), by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 medium redskin potatoes, peeled and diced
1 small onion, peeled and chopped
2 medium leeks. Chop white portion and part of green leaves. Discard the rest and rinse chopped parts in large sieve or bowl.
4 tbsp. butter
5 or more cups chicken broth or stock
1/2 c. heavy cream
1 tsp. chopped fresh chives
Dash of nutmeg
Salt and pepper to taste

Directions:
Directions:
Heat butter in heavy saucepan and cook onion and leeks until limp. Add chicken broth and potatoes and simmer, uncovered, until potatoes are tender. Press solids through a sieve or use blender, a bit at a time until all is smooth. Return solids to cooled broth and chill for several hours. Before serving add the heavy cream and seasonings. If soup is too thick, add more broth. Pour in soup bowls with chives sprinkled on top. Serve with oyster crackers or saltines.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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