Vichyssoise Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 large leeks- onion white ends
1 med. Vidalia onion- large dice
4 T unsalted butter
2 scallions
4 c. Yukon Gold potatoes - diced and peeled
6 c. chicken stock
dash of nutmeg
salt and pepper to taste
2 c. heavy cream
|
|
Directions: |
Directions:Cut leeks long ways and then slice in half circles. Put in cold water and swish around to make sure you get all the sand out. Melt the butter in a heavy pot that you will use for the soup. Dice the medium onion and the whites of the 2 scallions.Save the greens or garnish Sweat the onions in the butter until just translucent. Be careful that they do not brown. Should take about 3 min. Drain the leeks and add to the onions. Cook about 8 min. until all is soft. Add the potatoes and sauté for 5 min. Add the chicken stock and bring it to a boil. Turn down to simmer. Cover partially and simmer for 45 min. until potatoes are soft. Add the dash of nutmeg. Take off the stove and let cool for 5 min. Add salt and white pepper to taste. Puree with either and emersion blender or in small batches in a blender. Return to the pot. Can make soup to this point and refrigerate or let the soup come to warm and slowly add the cream, mixing continuously until it thickens. Then you can refrigerate the soup if you plan to serve it cold or serve it warm. Chop the scallion tops and use as garnish for the soup. |
|
Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour total |
Personal
Notes: |
Personal
Notes: I prefer it hot. Nice company dish
|
|
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 1,500,000 in our family cookbooks!
This recipe for Vichyssoise is from