Side Pannel
Chilled Leek and Potato Soup - Vichyssoise
Chilled Leek and Potato Soup - Vichyssoise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 4 c Sliced leeks; white part
- -only
- 4 c Diced potatoes (old or
- -baking potatoes
- -recommended)
- 6 c Water (up to 7)
- 1 1/2 ts Salt or to taste (up to 2)
- 1/2 c Or more sour cream, heavy
- -cream, or creme fraiche
- -(optional)
- 1 tb Minced fresh chives or
- -parsley
Directions
Simmering the soup. Bring the leeks, potatoes, and water to the boil in=
the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes,
o= r until the vegetables are tender. Puree the soup if you wish. Taste,
and correct seasoning. After chilling the soup, you may wish to stir in a
little more cream. Taste carefully again, and correct the seasoning. To= p
each serving with a sprinkle of chives or parsley. NOTE: If you are not
pureeing the soup, cut the vegetables rather neatly.
the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes,
o= r until the vegetables are tender. Puree the soup if you wish. Taste,
and correct seasoning. After chilling the soup, you may wish to stir in a
little more cream. Taste carefully again, and correct the seasoning. To= p
each serving with a sprinkle of chives or parsley. NOTE: If you are not
pureeing the soup, cut the vegetables rather neatly.
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