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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold. Ingredients:
6 tablespoons butter |
4 leeks, white parts only |
6 cups homemade chicken stock |
1 1/2 cups dry white wine |
3 large sweet potatoes, peeled and chopped |
grated lime, juice and zest of |
1 cup milk |
1 cup whipping cream |
salt & fresh ground pepper |
fresh chives (to garnish) |
Directions:
1. Saute the leeks in the butter.
2. Add stock, wine, and potatoes and heat to a boil.
3. Turn down the heat and simmer for 15 minutes.
4. Stir in zest, lime juice, milk, and cream.
5. Season with salt and pepper.
6. Puree in small batches.
7. Refrigerate for 4-6 hours.
8. Serve and garnish with chopped chives.
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