From the French country kitchen to your
summertime table comes this simple chilled potato soup.
Classic
Vichyssoise
- 6 cups chicken stock
4 cups peeled and diced potatoes
4 cups leeks
Salt, to taste
1/2 cup heavy cream
1 bunch chives, chopped
- Add the chicken stock,
potatoes and leeks to a medium pot and bring to a boil.
- Season with salt and simmer
covered for about 20-30 minutes, or until the vegetables are
tender.
- Remove from the heat and
use a KitchenAid Immersion Blender to puree the soup.
- Chill the soup for 1 to
2 hours. After chilling, whisk in 1/2 cup heavy cream.
- Garnish with a sprinkle
of chives and serve.
Makes 6 to 8 servings
Recipe and video provided
courtesy of SummerKitchen.tv. Photograph property of CooksRecipes.com.
