| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ethnic, Family, Soups & sto | 10 | Servings | |
INGREDIENTS
| 5 | c | Potatoes; peeled/diced |
| 3 | Stalks leek; sliced | |
| 2 | qt | Chicken stock |
| 1 | tb | Salt |
| Pepper to taste | ||
| 1 | c | Heavy cream |
| 4 | tb | Butter |
| 4 | tb | Parsley |
| 4 | tb | Chives |
| 1 | c | Heavy cream (additional) |
| 1 | ts | Salt (additional) |
INSTRUCTIONS
VICHYSSOISE Cook potatoes, leek, chicken stock, salt and pepper until the leeks and potatoes are tender (about 1 hour). Cool soup slightly; put through a food mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup heavy cream, butter, parsley and chives. Serve from a soup tureen. For Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in chilled cream soup bowls and top with additional chives. Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 4 No, v 1997
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