VICHUSSOISE
A silky, chilled potato and leek soup with a smooth, creamy finish
Instructions
- Melt the butter or margarine in a thick bottomed pan.
- Add the peeled and washed sliced onion and leek, cook for a few minuteswithout colour with a lid on.
- Add the stock and the peeled, washed, sliced potatoes and the bouquetgarni and season.
- Simmer for approximately 30 minutes. Remove the bouquet garni, skim.
- Add the cream and stir through.
- Liquidise or pass the soup through a medium conical strainer.
- Return to the clean pan, re-boil, correct the seasoning and consistency.
- Cook before serving.
- Sprinkle with chopped chives.
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VICHUSSOISE
Ingredients
- 25g Butter or Margarine
- 50g Onion
- 300g White of leek
- 1L White stock
- 400g Peeled Potatoes
- 250ml Cream
- Bouquets Garni
- Salt, Pepper
- Chives for garnish
Instructions
- Melt the butter or margarine in a thick bottomed pan.
- Add the peeled and washed sliced onion and leek, cook for a few minuteswithout colour with a lid on.
- Add the stock and the peeled, washed, sliced potatoes and the bouquetgarni and season.
- Simmer for approximately 30 minutes. Remove the bouquet garni, skim.
- Add the cream and stir through.
- Liquidise or pass the soup through a medium conical strainer.
- Return to the clean pan, re-boil, correct the seasoning and consistency.
- Cook before serving.
- Sprinkle with chopped chives.
