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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Quick Vichyssoise Recipe

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This recipe for Quick Vichyssoise is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, 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. 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. 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 to 6 servings
Personal Notes:
Personal Notes:
Vichyssoise is a thick soup which is traditionally served cold, but can also be eaten hot.  Garnish with curry powder or finely chopped chives.

 

 

 

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