Tuesday, June 5, 2012

Vichyssoise (Leek and Potato Soup)

I really had to reprint this from BS in The Kitchen.  Delightful recipe with outstanding presentation and plating.......in honor of Julia Child's 100th Birthday!
Cold Leek and Potato Soup (Vichyssoise)
  • 6 cups of chicken stock (or veggie if you want to make it a veggie dish)
  • 3 cups of sliced leeks
  • 3 cups of diced potatoes
  • salt to taste (roughly 1/2 tsp)
  • 1 cup of 2% milk (you can also use whipping cream for a richer dish)
  • salt & white pepper to taste
  • Minced chives to decorate
In a large stock pot simmer together the chicken stock, leeks, potatoes and salt for roughly 40-60 minutes until the potatoes and leek become tender. Puree the soup with a blender, food processor or immersion blender.
Stir in your milk. Season to taste. You can also over salt slightly because the salt will loose its punch once the soup has chilled.
Serve in chilled soup cups and decorate with minced chives to enjoy this light summer soup. http://bsinthekitchen.com/vichyssoise-cold-leek-potato-soup-jc-100/

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