"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vichyssoise Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Vichyssoise, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Antje Valenta
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 chopped onion
4 medium sized leeks
45 gr. butter
2 medium diced potatoes
500 ml stock (any kind other than fish)
500 ml milk
salt and pepper
125-250 ml cream

Directions:
Directions:
Saute 1 chopped onion, about 4 medium sized sliced leeks in about 45 gr. butter at a low temperature. When they are soft, after about 5 minutes, add 2 medium diced potatoes together with 500 ml stock and simmer until potatoes are thoroughly cooked. Keep the pot partially covered to prevent undue evaporation. Now add 500 ml milk and simmer another 5 min. Add any necessary salt and pepper, simmer another minute, puree in blender or food processor, stir in between 125 ml and 250 ml cream and chill overnight. May be served cold or hot.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

440W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!