Thursday, June 4, 2009

Vichyssoise (cold potato & leek soup)

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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 AllRecipes

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.
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