Cream Vichyssoise Glacee

Course : Soups
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 Medium Leeks -- White Part Only
1 Medium Onion
4 Tablespoons Butter -- Unsalted
5 Medium Potatoes
1 Quart Chicken Broth
1 Tablespoon Salt
2 Cups Milk
2 Cups Half And Half
1 cup Heavy Cream

Preparation / Directions:

Finely slice the white parts of the leeks and onion and brown very lightly in the sweet butter. Add the potatoes, also sliced finely. Add the broth and salt. Boil from 35 to 40 minutes. Crush and rub through a fine strainer. Return to fire and add the milk and half and half. Season to taste and bring to a boil. Cool and then run through a very fine strainer. When soup is cold, add the heavy cream. Chill thoroughly before serving. Finely chopped chives may be added before serving.


Nutritional Information:

382 Calories (kcal); 27g Total Fat; (61% calories from fat); 9g Protein; 28g Carbohydrate; 87mg Cholesterol; 1319mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Soups Recipes