Vichyssoise Recipes

Ingredients :

1

4

60g

4 cups

1

3

1 tbsp

1.25 cups

1.25 cups

Garnish

1 cup

white onion

leeks, well washed

butter or margarine

chicken stock

stalk celery, chopped

potatoes, peeled and sliced thinly

chopped parsley

milk

cream

freshly ground black pepper, to taste

whipped cream

leek needles

1. Slice the onion and white part of the leek finely.
2. Melt butter in saucepan, sauté onion and leek gently under tender.
3. Do not let them brown.
4. Add chicken stock, celery, potatoes, chopped parsley and seasoning.
5. Simmer for 15 minutes, cool slightly.
6. Puree in a food processor, then strain through a sieve.
7. Add milk and cream, reheat gently.
8. Cool and chill thoroughly.
9. Serve Vichyssoise in chilled bowls.
10. Float a little whipped cream and curly leek needles on top of soup.

Prepare leek needles from the soft green tops of the leek. Shred these finely and drop them into iced water so they will curl. Drain and use as a garnish.

Serves 6

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