Vichyssoise

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 50
    g
    butter
  • 680
    g
    leeks, finely sliced
  • 450
    g
    potatoes, peeled and thinly sliced
  • 1
    Litres
    vegetable stock (low salt)
  • salt and freshly ground black pepper
  • 300
    ml
    milk
  • 150
    ml
    cream
  • GARNISH
  • chopped fresh parsley
  • cream
 

Method

 
1. Melt the butter in a large saucepan. Add the leeks and cook for 2-3 minutes until tender, stirring occasionally. 2. Stir in the potatoes and cook for a further 2-3 minutes. Add the stock, salt and pepper and bring to the boil. 3. Cover and simmer gently for 8-10 minutes until the potatoes are tender. 4. Place the soup mixture in a blender or food processor and blend until smooth. 5. Stir in the milk. 6. Return the mixture to the saucepan and bring to the boil. Stir in the cream and remove from the heat. Season to taste. 7. GARNISH: Serve the soup hot or chilled in individual bowls garnished with chopped parsley and a swirl of cream. Serves 6
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.