Vichyssoise
Recipe information
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Cooking:
15 min.
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Servings per container:
5
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Source:

Ingredients for - Vichyssoise

1. Leeks, chopped - 2
2. Onion, chopped - 1
3. Unsalted butter - 2 tablespoons
4. Thinly sliced potatoes - ¾ cup
5. Chicken stock - 2 ⅓ cups
6. Salt to taste - 2 ⅓ cups
7. Ground black pepper to taste - 2 ⅓ cups
8. Heavy whipping cream - 1 ⅛ cups

How to cook deliciously - Vichyssoise

1. Stage

Heat butter in a large saucepan over medium-low heat: add leeks and onions. Sauté until soft but not browned, about 8 minutes.

2. Stage

Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.

3. Stage

Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.