Creme vichyssoise glacee

1 Servings

Ingredients

Quantity Ingredient
6 larges Leeks
2 ounces Unsalted butter
6 mediums Potatoes; peeled, finely sliced
2 pints Chicken stock or water
Salt
Black pepper; freshly ground
6 ounces Cream
Fresh chives

Directions

Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season.

Bring to a boil, then simmer 40 minutes.

Allow to cool a little, then whizz the whole lot in a blender until smooth.

Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.

Formatted by suechef@...

Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@...> on Oct 21, 1997

Related recipes