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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My version of a French favourite using creme fraiche ,a whipping-style cream with the tang of sour cream ,that won't split or curdle when heated . Ingredients:
chicken stock |
leeks |
potatoes |
creme fraiche |
dry vermouth |
salt and pepper |
chives |
Directions:
1. In a large saucepan ,add 4 cups sliced leeks ,the white stem only ,combined with 3 cups peeled and chopped potato .Add about 1.25lts or 42 ozs of chicken stock or broth .I make my own for a bigger, richer flavour .
2. Bring to the boil ;cover and reduce heat and simmer till vegetables are soft .This will take about 20 mins .
3. Puree this mixture and return to the pan .Stir in the creme fraiche and vermouth .Season with salt and ground white pepper to taste .Heat through again and serve hot with crusty bread ,preferably a sourdough.
4. This can be refrigerated and served cold ,as the French would call Vichyssoise .
5. I sometimes sweat the veg in butter first before adding the stock ,for a richer flavour if serving hot .
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