Vichyssoise recipe

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Ingredients

2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
¾ cup thinly sliced potatoes
2 ⅓ cups chicken stock
salt to taste
ground black pepper to taste
1 ⅛ cups heavy whipping cream

Nutrition Info

280.9 calories
carbohydrate: 13.1 g
cholesterol: 87.9 mg
fat: 24.8 g
fiber: 1.5 g
protein: 2.9 g
saturatedFat: 15.3 g
servingSize: -
sodium: 478.4 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

  2. Add potatoes and stock to the saucepan. Salt and pepper to taste, do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

  3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Recipe Yield

4 - 6 servings

Recipe Note

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

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