Classic Vichyssoise
Ingredients
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6 cups
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chicken stock
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4 cups
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potatoes, peeled and diced
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4 cups
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leeks
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salt to taste
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1/4 cup
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heavy cream
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1 bunch
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chives, chopped for garnish
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Cooking Instructions
Add the chicken stock, potatoes and leeks to a medium pot and bring to a boil.
Season with salt and simmer covered for about 20-30 minutes or until the vegetables are tender.
Remove from the heat and use an immersion blender to puree the soup.
Chill the soup for 1-2 hours. After chilling, whisk in 1/2 cup heavy cream.
Garnish with a sprinkle of chives and serve.
Equipment List