I tried out a really simple recipe for vichyssoise yesterday and it rules.
This is a great soup if you're doing multiple courses because you put it together the night before and serve it chilled with some white wine. It's easy and only takes a few minutes. Warning: you will cry a little and your house will smell of leeks and onions for a fortnight.
This is a great soup if you're doing multiple courses because you put it together the night before and serve it chilled with some white wine. It's easy and only takes a few minutes. Warning: you will cry a little and your house will smell of leeks and onions for a fortnight.
2/3 cup leeks, thinly sliced, white portion only
1 small onion, sliced
2 tablespoons butter
2-1/2 cups potatoes, peeled, sliced thinly
2 cups chicken broth
1-1/2 cups milk
1 cup heavy cream
Salt, to taste
Snipped fresh chives or parsley for garnish
In a saucepan over medium high heat sauté leeks and onion in butter until tender but not brown. Add potatoes and chicken broth; bring to a boil, cover, reduce heat and simmer for 35 minutes.
Puree the mixture in a food processor; return to the saucepan. Add milk and cream mixing well, add salt if needed. Cover and refrigerate.
Serve vichyssoise hot or cold. Garnish with chives or parsley.