Vichyssoise (Leek and potato soup)

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (8)

6.00 leeks — large
60.00 ml sunflower oil or butter — GROUPING
4.00 potatoes — medium, peeled and thinly sliced
1.00 Litres stock — chicken
salt and freshly ground black pepper
nutmeg — grated, to taste
250.00 ml cream — fresh, chilled
1.00 fresh chives — finely chopped
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Method:

1. Remove green tops from leeks. Wash leeks well (see tips).
2. Cut white parts of leeks into 2,5 cm lengths. Heat oil (if soup is to be served chilled) or butter (if it is to be served hot) in a large, heavy-based saucepan and fry leeks gently until soft. Do not allow them to brown.
3. Add potatoes to leeks with chicken stock, salt, pepper and finely grated nutmeg to taste.
4. Simmer gently, covered, until vegetables are cooked, 10 minutes.
5. Purée in a food processor or blender. Taste and add more seasoning, if necessary.
6. Whip chilled cream and fold into vichyssoise.
7. Sprinkle chopped chives over and fold into soup.
8. Serve hot or at room temperature, or chill for at least 3 hours before serving.



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