Name: Vichyssoise
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 4.00 chicken breast fillets; 1.00 carrots sliced; 1.00 onion slove studded; 1.00 celery stalks sliced; 1.00 bay leaves; 1.00 Litres water; 6.00 leeks; 30.00 ml butter; 30.00 ml oil; 6.00 potatoes; 4.00 pinch salt; 4.00 pinch black pepper freshly ground; 3.00 ml nutmeg ground; 250.00 ml cream; 2.00 fresh chives chopped

Recipe Disclaimer

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Ingredients (15)

4.00	chicken breast fillets
1.00	carrots — sliced
1.00	onion — slove studded
1.00	celery stalks — sliced
1.00	bay leaves
1.00 Litres	water
6.00	leeks
30.00 ml	butter
30.00 ml	oil
6.00	potatoes
4.00 pinch	salt
4.00 pinch	black pepper — freshly ground
3.00 ml	nutmeg — ground
250.00 ml	cream
2.00	fresh chives — chopped

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Method:

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.