Vichyssoise

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 15
Servings 6
Time 5

Ingredients

  • 4
    chicken breasts
  • 1
    carrot, sliced
  • 1
    onion, studded with cloves
  • 1
    stick celery, sliced
  • 1
    bay leaf
  • 1
    Litres
    (4 cups) water
  • 6
    leeks
  • 30
    ml
    (2T) butter
  • 30
    ml
    (2T) oil
  • 6
    potatoes
  • 4
    pinch
    salt
  • 4
    pinch
    freshly ground black pepper
  • 3
    ml
    (1/2 tsp) nutmeg
  • 250
    ml
    (1 cup) cream
  • 2
    chopped fresh chives
 

Method

30
 
1. To make chicken stock, place chicken, carrots, onion, celery and bay leaf in a saucepan. Cover with water and bring to a gentle boil. Boil for 1 hour. Cool slightly, then remove chicken from pot and remove all skin and bones from it. Return chicken to pot and boil for a further 30 minutes.
2. Skim fat off surface, then strain, retaining the stock for later use. Peel and dice potatoes, then slice the leeks.
3. Sauté potatoes and season with salt, pepper and nutmeg. Add leeks and sauté for a few minutes. Pour in the stock and cook for 30 minutes, or until the potatoes are tender. Cool slightly.
4. Purée the soup in a food processor or blender. Return soup to the saucepan, add cream and heat through, taking care not to boil. Serve either well chilled or hot, garnished with cream and chopped chives.
 

Read more on: poultry
 

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