Vichyssoise
Print This Recipe
INGREDIENTS 6 leeks, cleaned and finely chopped
3 onions, finely chopped
1/4 pound butter
2 quarts chicken broth
1 pound potatoes, peeled and sliced very thin
Salt and pepper, to taste
1/4 pound sweet butter
1 pint heavy cream or 1 cup heavy cream and 1 cup sour cream
1/4 cup chopped chivesChop leeks and onions very fine. Melt 1/4 pound butter in a large skillet. Sauté leeks and onions until soft but not browned. Add a few spoonfuls of water if necessary to keep from browning. Remove to soup pot, and add 2 quarts of chicken stock, and the potatoes. Add salt and pepper to taste. Cook, and when potatoes are soft, strain and force vegetables through a sieve.
Add 1/4 pound sweet butter, stirring until melted. Add the cream or the cream and sour cream. Serve hot or cold in individual soup cups or soup plates and garnish with chopped chives.
Makes 12 servings