Vichyssoise

Course : Soups
Source:
Serves: 8 cups
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A delicious velvety soup that should be served chilled, otherwise, the cayenne will overwhelm.
 

Ingredients:

6 medium leeks, white part only, minced
4 Tablespoon butter
4 cups chicken broth (preferably unsalted)
4 medium potatoes, peeled and sliced
3/4 teaspoon ground white pepper, or to taste
1/4 teaspoon cayenne papper
2 cups heavy cream
---Garnish: coarsley chopped chervil, scallions or parsley
 

Preparation / Directions:

Mince leeks and cook slowly over low heat in butter until limp. They should remain white. Add stock and potatoes. Simmer covered over vey low heat for about 40 minutes. When leeks and potatoes are very tender, puree in a food processor or blender. Season with salt, white pepper and cayenne. The seasoning should be generous in view of the amount of cream which will be added later. Cool the soup, stirring occasionally, or cover with buttered wax paper while cooling to prevent the formation of skin. Child soup thoroughly. Chill bowls in which soup will be served. Mix soup and cream. The proportious should be about 2/3 puree to 1/3 cream. Taste for salt and papper. Add additional cayenne if desired. Ladle soup in bowls and garnish. Remember: since the soup is chilled, the flavors will be muted since cold diminishes the spices rather than enhancing them.


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