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Vichyssoise Recipe

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This recipe for Vichyssoise is from The Rohrback 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:  
4 medium-sized leeks
1/4 cup butter
1 large onion, thinly sliced
3 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup whipping cream
1 cup milk
Salt and white pepper
Thinly sliced green onions or snipped chives
Directions:
Directions:
Cut off and discard root ends from leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leeks in half lengthwise and rinse well; thin thinly slice crosswise.

Melt butter in a deep 3-quart pan over low heat. Add leeks and onion; cook, stirring often, until onion is very soft but not browned (about 25 minutes). Add potatoes and broth; bring to a boil over high heat; then reduce heat, cover, and simmer until potatoes are tender when pierced (about 20 minutes).

In a blender or food processor, whirl soup, a portion at a time, until pureed. Return to pot. Stir in cream and milk; if necessary, add more milk for a thinner consistency. Season to taste with salt and white pepper.

Heat to desired temperature or serve cold, topped with chives or green onions.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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