Vichyssoise (Leek and Potato Soup) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
|
A wonderfull creamy leek soup that can be eaten hot or cold. From that great old dam of cool books Ingredients:
3 medium leeks, white only |
1 medium onion |
2 -3 tablespoons butter |
3 -4 potatoes |
4 cups chicken stock |
1 -2 cup cream |
1/4 teaspoon mace or 1/4 teaspoon nutmeg |
salt |
white pepper |
chopped watercress or chives |
1 cup cucumber, sliced grated (for cold version) |
Directions:
1. saute onions and leeks in butter for a few minutes until tender.
2. add thinly sliced potatoes and stock.
3. simmer till potatoes are cooked,.
4. remove from heat.
5. add cream
6. blend or mash if you like.
7. add mace salt and white pepper
8. serve topped with the optional chives or water cress.
9. OR chill in freezer or fridge
10. add cucumber and chives and serve.
|
|