The Pretentious Vichyssoise
By
Sherry Peyton
@SherryPeyton
1
Pretentious it may be, but it is simply to make, and even my Iowa farm man loves this. Mostly this comes from Joy of Cooking. If you like this recipe, to others at my website: mybestcookbook.wordpress.com
Rating:
★★★★★ 1 vote
Serves:
6
Prep:
30 Min
Cook:
35 Min
Ingredients
- 3 Tbsp
- butter
- 3-6
- leeks, mostly white part but a bit of green is fine
- 3 medium
- potatoes
- 5 c
- chicken stock
- salt and pepper to taste
- 1 c
- heavy cream
Step-By-Step
1Clean your leeks carefully, the outer leaves especially get full of sand. (I usually chop them and then place in a colander and rinse). Chop roughly.
2Melt butter in saute pan and place the leeks in, and cook on medium until tender, but not browned.
3Transfer to a soup pot and add potatoes and the stock. Cook until potatoes are done about 30 minutes.
4Carefully transfer to a blender or use an immersion blender to puree. Add cream, and adjust for seasoning.
