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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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I love leeks, and vichyssoise is a deliciously creamy, cold soup that's a favorite when the weather is warm. It is a favorite in New Orleans Ingredients:
2 leeks (white part only), coarsely chopped |
1/2 cup chopped yellow onions |
1 pound idaho potatoes (about 3 medium), peeled, chopped |
2 cups chicken stock or broth |
1 teaspoon salt |
1/2 teaspoon white pepper |
4 cups cold milk |
1 tablespoon snipped fresh chives |
Directions:
1. Combine the leeks, onions, potatoes, stock and seasonings in a large saucepan and bring to a boil. Reduce the heat and simmer uncovered until the vegetables are tender, about 30 minutes.
2. Pour the mixture into a food processor or blender, and process until smooth. Transfer to a large mixing bowl. Add the milk and cool to room temperature. Chill for an hour or so before serving. Garnish with the chives.
3. Add a couple of dashes of hot sauce if you want to hot it up.
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