Vichyssoise
Print RecipeIngredients
- 2 tbsp butter
- 4 tbsp minced onion
- 2 cups chicken broth
- 1 thinly sliced medium potato
- 2 leeks (white part only)
- a sprig of parsley or some chives
- 1/3 cup of chopped celery
- a few grains of nutmeg
- 1-2 drops of Worcestershire sauce
- 1/2 cup of whipping cream
- Salt & pepper to taste
Instructions
- Melt butter in large sauce pan.
- Add sliced leeks and minced onion. Saute until tender but not brown.
- Add remaining ingredients, except whipping cream. Cook until potato is tender (about 40 minutes).
- Put through a very fine sieve or mix in an electric blender. Add more stock if necessary.
- Reheat to serve and stir in cream
COLD VICHYSSOISE:
- Chill in serving dish or in individual dishes. Sprinkle with finely chopped chives or parsley