Vichyssoise
Potato Leek Soup
source: recipe and
photograph created by www.finedinings.com
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives
or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown.
Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes.
Puree
the soup mixture in a food processor; return to the saucepan. Add milk and cream mixing
well, add salt if needed. Cover
and refrigerate.
Serve vichyssoise potato leek soup hot or cold. Garnish with chives or
parsley.
Makes 6 to 8 servings.
Wine recommendation: Pinot Gris; Chardonnay
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