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Vichyssoise

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Ingredients/Components

milk - 2 c
butter or margarine - 1/4 c
salt - 1/2 tsp
chopped onion - 1/2 c
crushed ice - 1 item
dash of white pepper - 1 item
leeks - 1 lb
snipped chives - 1/2 c
3 medium potatoes, pared, cut into 1/2-inch cubes 2 c - 1 lb
size cans clear chicken broth - 2 3/4
light cream, chilled - 1 c

How to make vichyssoise:

Trim leeks; cut off roots and tips and remove most of dark green (leave some of light green stems). Wash thoroughly and drain. (If leeks are very sandy, it may be necessary to remove outer leaves and wash and drain them again.)

Using a sharp knife, slice leeks crosswise, about 1/4-inch thick. This procedure should yield approximately 2 cups of leek slices. Have chopped onion ready; combine with sliced leeks. Melt butter or margarine in 5-quart Dutch oven. Saute leeks and onion over medium heat until soft and golden, about 5 minutes. Stir occasionally with a wooden spoon being careful not to brown them. If they do, the soup will be discolored instead of a creamy white.

Add potato, salt, pepper and chicken broth to leek mixture. Bring to boil. Reduce heat and simmer, covered, 45 minutes or until potato is soft, almost mushy. This is important to insure that soup will be smooth. Remove from heat. Put potato-leek mixture into a blender container, 2 cups at a time, and blend, at low speed, until mixture is smooth. Puree should measure 5 cups. In a small saucepan, heat milk until bubbles form around edge of pan. Remove saucepan from heat. Add hot milk to potato-leek mixture; mix well with wire whisk.

Refrigerate, covered, 6 hours or overnight. Before serving, gradually add light cream; mix well. Pour into 8 chilled soup cups; top with 1 tablespoon chives. Surround with crushed ice.

Recipe categories: Appetizers, Soups & stews, Bisques/cream soups.

Rating:

4.3

Average rating: 4.3, total votes: 4

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