Recipe

Mccall's Cooking School Vichyssoise Recipe

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Ingredients

Directions

Step #1 Trim the leeks.
Step #2 Cut off roots & tips & most of the dark green.
Step #3 Wash leeks thoroughly by cutting in half lengthwise & letting the water flow through the layers.
Step #4 Drain.
Step #5 Sllce the leeks crosswise, into 1/4 inch slices.
Step #6 You should have about 2 c.
Step #7 Combine the sliced onion with the leeks.
Step #8 Melt butter or margarine in a 5-quart Dutch oven.
Step #9 Saute leeks & onions but do not brown because this will discolor the soup.
Step #10 It should be a nice creamy white.
Step #11 Peel the potatoes & cut into 1/2-inch cubes.
Step #12 You should have about 2 c.
Step #13 Add potatoes, salt, pepper & chicken broth to the leek mixture.
Step #14 Bring to a boil, covered, reduce heat & let simmer, 45 mintues.
Step #15 The potatoes should be almost mushy.
Step #16 Remove from heat.
Step #17 Put the potato-leek mixture into mixer container, 2 c or so at a time.
Step #18 Blend at lowish speed, until mixture is smooth.
Step #19 You should have about 5 c of puree.
Step #20 In a small saucepan, heat milk until bubbles form around edge of pan.
Step #21 Remove saucepan from heat.
Step #22 Add the hot milk to the potato-leek mixture & mix well with a wire whisk.
Step #23 Refrigerate, covered, 6 hrs or overnight.
Step #24 Before serving, slowly add light cream; mix well.
Step #25 Pour into 8 chilled soup c; top this with 1 tbsp snipped chives.
Step #26 Surround with crushed ice.
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