vichyssoise
From xerxes 15 years agoIngredients
- 2 oz butter shopping list
- 1 onion, minced shopping list
- 3 leeks, sliced 1/4" shopping list
- 6 new potatoes (or 3 russets) peeled and diced shopping list
- 1 1/2 pints vegetable stock shopping list
- 1 small bunch fresh parsley, finely minced shopping list
- TO GARNISH: shopping list
- 1/2 cup single cream or sour cream shopping list
- 2 Tbsp snipped chives shopping list
How to make it
- Boil the potatoes till they are soft enough to mash with a fork
- Heat the butter in a large frypan
- Add the onions and the leeks. Take care when slicing the leeks to make sure all the sand has been washed out of them
- Sautee the leeks and onions till they are soft
- Pour in the stock. Bring to the boil. Then reduce heat and simmer, covered, about 15 minutes.
- add the parsley and potatoes in and simmer another 5 minutes
- Remove from heat and pour into a blender. Pulse the soup till it's all liquefied.
- Return to the frypan and season with salt and pepper
- Heat the sour cream in a double boiler till it's a bit runny
- Garnish with the sour cream and chives, and serve.
People Who Like This Dish 3
- juels Clayton, NC
- bluewaterandsand GAFFNEY, SC
- marmay MI
- crazeecndn Edmonton, CA
- lacrenshaw Horsham, PA
- xerxes Wheat Ridge, CO
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The Rating
Reviewed by 4 people-
Et tu, xerxes? This is a little different than mine and I feel an almost urgent need to try this one sooner rather than later! My thanks and my five, my friend.
Lorrainelacrenshaw in Horsham loved it -
Iam also eager to try this one. Looks wonderful!
bluewaterandsand in GAFFNEY loved it -
Another elegant and delicious sounding recipe! Bookmarked and will try soon!
juels in Clayton loved it
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