Close
Tweet
Ingredients
| leeks: 6 whole leeks (thinly sliced) |
| russet potatoes: 2 whole potatoes |
| celery (chopped): 1/2 cup (diced) |
| water: 2 cups |
| salt |
| black pepper |
| chicken stock: 1 1/2 cups |
| whole nutmeg: 1/4 tsp |
| light whipping cream (fluid): 1 cup |
Vichyssoise
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
45 min -
Servings
7 serving(s)
Tags
- Simmer leeks, potatoes and celery in the water with a little salt and pepper added, until vegetables are tender (about 1/2 hour).
- Add chicken stock; bring to boiling point. Press mixture through a sieve.
- Add nutmeg and chill well.
- Add cream (part sweet and part sour may be used).
- Beat with an egg beater.
- Serve ice cold with chopped chives added to each cup or bowl of soup.