Vichyssoise

Name: Vichyssoise
Yield: 6 - 8 portions
Ingredients: 1 tbsp (15 mL) butter; 8 oz (250 g) leek sliced; 1 large onion chopped; 1 lb (450 g) potatoes peeled and cut in pieces; 1/2 tsp (2 mL) dried marjoram; of grated nutmeg; Salt and pepper to taste; 3 cups (750 mL) vegetable broth; 2 cups (500 mL) Milk; 1/2 cup (125 mL) 35 % cream; Fresh parsley or chives finely chopped

Dinner
Lunch
Soups & Creams

This is the Vichyssoise recipe.

Prep: 15 min
Cooking: 15 min - 20 min
Refrigeration: 2 h - 3 h

Yields 6 - 8 portions

Ingredients

1 tbsp (15 mL) butter
8 oz (250 g) leek sliced
1 large onion chopped
1 lb (450 g) potatoes peeled and cut in pieces
1/2 tsp (2 mL) dried marjoram
of grated nutmeg
Salt and pepper to taste
3 cups (750 mL) vegetable broth
2 cups (500 mL) Milk
1/2 cup (125 mL) 35 % cream
Fresh parsley or chives finely chopped

READY FOR REWARDS?

Preparation

In large saucepan, sauté onion and leek in butter, over medium-high heat. Stir in potatoes and spices; season to taste. Add vegetable broth and cook 15 to 20 min, until potatoes are tender.

In food processor, purée mixture. Add milk. Correct seasoning and refrigerate.

Before serving soup, stir in cream. Pour into soup tureen and garnish with chopped parsley or chives.