Chilly Vichyssoise with Cheese
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Chilly Vichyssoise with Cheese." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/chilly-vichyssoise-with-cheese-recipe.htm> 24 July 2008.
Chilly Vichyssoise with Cheese
Yield: Makes 8 servings
Ingredients:
2
tablespoons butter
2
small leeks, sliced
4
medium potatoes, peeled and chopped
2
cups Chicken Broth (recipe follows) or canned chicken broth
1
package (3 ounces) cream cheese, cut into 1/2-inch pieces, softened
2
cups milk
1
cup half-and-half
1/2
teaspoon seasoned salt
Dash black pepper
Chopped chives, whole chive and chive flowers for garnish
Preparation:
1.
Melt butter in large saucepan over medium heat. Add leeks; cook and stir until limp.
2.
Add potatoes and Chicken Broth to saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes or until potatoes are tender.
3.
Add cream cheese cubes to potato mixture; melt over low heat, stirring constantly.
4.
Process soup in small batches in food processor or blender until smooth. Return soup to saucepan. Stir in milk, half-and-half, salt and pepper.
5.
To serve soup hot, cook soup over medium-high heat until bubbly; garnish and serve immediately. To serve soup cold, pour into large bowl; refrigerate at least 6 hours or overnight. Garnish just before serving.
Chicken Broth
Yield: Makes about 2-1/2 quarts broth
Ingredients:
2
medium onions
5
pound capon,* cut into pieces
2
medium carrots, halved
2
stalks celery including leaves, cut into halves
1
large clove garlic, crushed
1
bay leaf
6
sprigs parsley
8
black peppercorns
1/2
teaspoon dried thyme leaves, crushed
3
quarts cold water
Preparation:
1.
Trim tops and roots from onions, leaving most of the dried outer skin intact; cut into wedges.
2.
Place onions, capon, carrots, celery, garlic, bay leaf, parsley, peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam that rises to the surface with large spoon.
3.
Remove broth from heat and cool slightly. Remove large bones. Strain broth through large sieve or colander lined with several layers of damp cheesecloth removing all bones and vegetables; discard bones and vegetables.
4.
Use immediately or refrigerate broth in tightly covered container up to 2 days or freeze broth in storage containers for several months.
This recipe appears in: Broths & Stock