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Seafood Combination
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Chilly Vichyssoise with Cheese
Yield: Makes 8 servings
Ingredients:
2
tablespoons butter
2
small leeks, sliced
4
medium potatoes, peeled and chopped
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.
This recipe appears in:
French
