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Home » Ethnic: French » Vichyssoise (cold potato & leek soup)

Vichyssoise (cold potato & leek soup)

June 4, 2009 · WCC Administr@tr · 1 Comment

For my French Cocktail Hour party, I prepared the following recipe. Rather than serving this traditionally as a soup course, I served these as an appetizer in shot glasses. It’s a fun way to serve up soup without having to use bowls and spoons!

Vichyssoise
recipe from AllRecipesdsc02122-9787973

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Ethnic: French

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  1. Spryte says

    June 9, 2009 at 7:41 pm

    *drool*

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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