Soups and Stews, Vegetables

Crème Vichyssoise

  • 4 medium Potatoes, sliced thin
  • 3 medium-size Onions, sliced thin
  • 4 Leeks, white part only, sliced thin
  • 1 large Garlic clove, finely minced
  • 2 tablespoons Butter
  • 1 quart Chicken broth
  • 1 cup Milk
  • 1 cup Light cream
  • ~ Salt and white pepper
  • ~ Fresh chives, finely minced

    • Melt butter in soup pot. Add onions, leeks and garlic. Sauté slowly, stirringfrequently, untill onions are light yellow, not brown. Add potatoes and chicken broth. Add 1 teaspoon salt. Simmer slowly until potatoes are very soft. Addmilk and cream. Bring up to the boiling point but do not boil. Let soup cool slightly.

    Purée the soup in small batches in an electric blender. Add salt andpepper to taste. Chill thoroughly. Just before serving, check the consistencyof the soup. If it is too thick, thin with additional milk.

    Pour into prechilled soup cups. Sprinkle with chives.

    Makes 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!