Vichyssoise

Vichyssoise

Ingredients

  • 1 Leeks
  • 2 Onions (Cooking)
  • 2 peeled Potatoes
  • 30ml (2 tbsp) Butter
  • 1L (4 cups) Chicken Broth
  • 250mL (1 cup) Cream
  • Chopped Basil
  • Salt
  • Freshly ground Pepper

Instructions

  1. Cut leek in half lengthwise.
  2. Wash well between leaves.
  3. Coarsely chop leek, onions and potatoes.
  4. Melt butter in a Dutch oven over medium heat; cook leek and onions until soft.
  5. Add potatoes and chicken broth. Bring to a boil.
  6. Cover and simmer 20 minutes.
  7. Remove from heat and cool.
  8. In blender, puree soup until smooth.
  9. Check seasoning.
  10. Refrigerate for a few hours.
  11. Serve on ice and top with cream and basil.

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