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Title: Vichyssoise (Cold Potato Soup) Categories: Soups Yield: 1 Servings 4 tb Butter 2 1/2 lb Clean leeks (cut in half -lengthwise); thin bias cut 2 1/2 lb Potato; bakers (1/4 and -slice thin) 1 1/2 qt Chicken stock 1 1/2 ts Kosher salt 1/4 ts Black pepper 1 3/4 c Heavy cream 1 tb Chives 1. In a large pot, melt butter over low heat, add the leeks, cover and cook 10 minutes, stir occasionally. 2. add potato's, stock, & salt. Cover & let cook until the potato's are soft, approx. 40 minutes. 3. In a food processor or blender puree the soup in batches. 4. Place all of soup in a large container, add heavy cream & black pepper, refrigerate atleast 2 hours before serving. Sprinkle with chives to serve!!!!!!!!!!! Recipe by: S.C.I. - Jamie Posted to recipelu-digest Volume 01 Number 518 by CuisineArt |