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Vichyssoise
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
295 minutes
Creamy chilled French leek and potato soup, perfect for summer appetizers.
Ingredients:
  • ground black pepper to taste
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2 tablespoons unsalted butter
  • 0.75 cup thinly sliced potatoes
  • 2.3333332538605 cups chicken stock
  • salt to taste
  • 1.125 cups heavy whipping cream
Instructions:
  • In a large saucepan, melt butter over gentle heat. Add leeks and onions, cooking until tender but not browned, approximately 8 minutes.
  • Combine the potatoes and stock in a pot, then season with salt and pepper to your liking. Bring to a boil, reduce heat, and let it simmer gently for 30 minutes.
  • Blend soup until velvety smooth, then allow it to cool. Refrigerate for a minimum of 4 hours until perfectly chilled. Just before serving, delicately fold in the cream.

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