Vichyssoise
From corrinnej 15 years agoIngredients
- # 2 ea. leeks (chopped and washed) shopping list
- # 1 C Sliced white mushrooms shopping list
- # 2 Oz. vegetable oil shopping list
- # 1 Qt. chicken stock shopping list
- # 1 ea. Large russet potato (peeled and diced) shopping list
- # 2 pkg. Chavrie® (reserve 1 pkg. for garnishing shopping list
How to make it
- Sweat leeks and mushrooms in vegetable oil until tender (without color) in a heavy gauge sauce pot
- Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked
- Add the Chavrie® and season with salt and pepper.
- Pour entire contents in a blender and puree or puree with a hand held mixer
- Strain through a fine chinois.
- Chill in the refrigerator overnight and serve very cold
- Garnish with a dollop of Chavrie® in each chilled bowl
People Who Like This Dish 2
- crazeecndn Edmonton, CA
- corrinnej New Holland, PA
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