Vichyssoise, a creamy potato
and leek soup, is traditionally served cold, but can also be
eaten hot.
Creamy
Vichyssoise
- 1 cup leek slices (white
part only)
1/2 cup celery slices
3 tablespoons butter
2 cups diced potato
1 (13 3/4-ounce) can chicken broth
1/2 cup water
1/4 teaspoon white pepper
3/4 cup cream-style large or small curd cottage cheese
3 tablespoons chopped chives
- Sauté leek and
celery in butter in 3 quart saucepan until limp but not brown.
- Add potatoes, chicken
broth, water, and pepper. Bring to boil; reduce heat. Cover;
simmer until potatoes are tender, 15 to 20 minutes.
- Place potato mixture in
blender container; add cottage cheese. Cover; vent cap. Process
on high until smooth.
- Chill several hours.
- Sprinkle each serving
with chives.
Makes 6 servings.
Note: Also delicious served
hot.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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