Vichysoisse Recipe
Vichysoisse Recipe with Leeks, Potatoes, Butter, Chicken Stock, Cream & Parsley.
INGREDIENTS
8 Leeks
3 medium sized Potatoes, sliced
1 oz (25g) Butter
1 1/2 pints (900ml) Chicken Stock
Salt & Pepper
Whipped Cream to finish
Parsley to finish
METHOD
Slice the bulb part of the Leek thinly and cook slowly in the Butter until soft. Add the sliced Potatoes and Stock, and cook until the vegetables are really soft. Blend until smooth in a blender. Adjust the seasoning. Chill until ice-cold and serve with a garnish of a spoonful of Whipped Cream and some chopped Parsley on each portion. Serves 6.
Based on the Vichysoisse recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).