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Vichyssoise

Print Recipe Terry Bruneau | Prairie Presbyterian | Winnipeg, MB
Course Soups & Salads
Servings 4 servings

Ingredients
  

  • 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
Keyword Soup