Guest guest Posted October 4, 2002 Report Share Posted October 4, 2002 Vichyssoise (French potato-leek soup) 6 TBS unsalted butter 8 large leeks, white part only, well rinsed and finely chopped 1 large onion, finely sliced 8 medium potatoes, peeled and thinly sliced 3 pints vegetable stock 3 cups milk salt to taste white pepper to taste 3 cups cream 1/2 cup chopped chives Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft. Cool slightly, then process in a blender or food processor until pureed. Add milk and season. Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives. -I actully halve this recipe. The outcome is worth the work if you like cold soups. I made this for my ex-girlfriend one time and she secretly thought I messed it up on outcome (she thought it was suppose to be a typical chunky/stocky type normal soup. So next time I was about to make it, she commented that maybe I could mess it up again and make it like that rich, creamy mashed potato way instead of the normal way. Of course I started cracking up and explained that was the way it was suppose to be (yeah yeah typical guy, LOL). Hope you like it. -Hint, before dishing, place your empty bowl in the refrigerator for a few minutes to chill. Cheers, Shawn. " If, at first, you do succeed, try to hide your astonishment. " _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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