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Vichyssoise (Leek Soup)
 Recipe reprinted with permission from Fine Dinings.
"A make ahead, favorite smooth and creamy soup, can be served hot or cold "
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2 1/2 cups potatoes, peeled and sliced
2 cups chicken broth
Kosher salt to taste
1 1/2 cups milk
1 cup heavy whipping cream
Snipped fresh chives for garnish
In a medium saucepan cook leeks and onion in butter until vegetables are tender but not brown. Stir in sliced potatoes, chicken broth and salt. Increase heat and bring just to a boil; reduce heat, cover, and simmer for 35 to 40 minutes or until potatoes are very tender. Remove from heat.
In a food processor, puree half the mixture until smooth. Pour into a large saucepan. Repeat with remaining mixture. (The soup can be refrigerated at this point and completed the next day).
When ready to serve, add milk and cream to the soup mixture. If serving hot, heat gently over medium heat stirring constantly. Ladle into individual serving bowls, garnish with fresh snipped chives and serve.
Makes 6 to 8 servings.
adapted from Better Homes and Gardens New Cookbook
Fine Dinings is a fabulous resource for elegant menus and recipes. Many of the recipes feature beautiful and mouthwatering photos and the recipes are top notch.
Fine Dinings is a fabulous resource for elegant menus and recipes. Many of the recipes feature beautiful and mouthwatering photos and the recipes are top notch.
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