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Vichyssoise

No recipe image available.A classic, this creamy potato and leek soup is traditionally served chilled. An elegant soup that can be garnished with chopped chives or edible flowers.

Recipe Ingredients:

1 pound potatoes, peeled and cut into chunks
2 tablespoons butter
1 leek, cleaned and thinly sliced
1 1/2 cups chicken broth
3/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup ice, crushed

Cooking Directions:

  1. Cover potatoes with an inch of salted water and cook until tender. Drain and mash with a fork; set aside to cool.
  2. Meanwhile, melt butter in a small skillet over medium heat. Cook leek until soft and tender, stirring occasionally. Do not brown. Remove from heat and cool.
  3. In a blender or food processor, combine cooled mashed potatoes and leek, chicken broth, cream, ice, salt and pepper. Process until smooth. Serve chilled.

Makes 4 servings.