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Vichyssoise
Category: Soups, Cold
Serves: 6
Rating:
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Ingredients:
2 T. butter 6 small young leeks chopped (white portion only) 1 medium yellow onion chopped 4 medium russet potatoes, peeled and chopped 4 c. chicken broth 1-1/2 c. heavy or light cream salt and white pepper
Directions:
In a skillet, melt the butter and sauté the leeks and onions for 3 minutes. Add the potatoes and broth and cover; simmer for 15 minutes until the potatoes are tender. Puree small batches of the mixture in a blender and blend until smooth. Return to the pot, stir in the cream and season to taste. Chill well before serving.