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Saturday, June 4, 2016

Chilled Vichyssoise

How to Make Chilled Vichyssoise Recipe - preparation 20 minutes plus chilling cooking time 40 minutes

Serves 4

50g/2oz/4 tbsp butter
2 onions, roughly chopped
900g/2lb leeks, chopped
1.2 litres/2 pints/5 cups vegetable stock
150ml/¼ pint/scant ⅔ cup double (heavy) cream
225g/8oz potatoes, cubed
salt and ground black pepper

1 Melt the butter in a large pan over a low heat. Cook the onions and leeks, stirring occasionally, for 10 minutes or until softened.

2 Stir in the stock, cream and potatoes and bring to the boil. Reduce the heat, cover the pan and simmer gently for 30–40 minutes until the vegetables are tender.

3 Blitz the soup in batches in a blender or food processor until smooth. Season to taste with salt and pepper.

4 Transfer the soup to a large bowl, cover and chill in the refrigerator for 6 hours or overnight.

5 Ladle the soup into chilled bowls and serve.

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