Vichyssoise the Editors of Publications International, Ltd.
Makes 8 to 10 servings
|4||medium leeks, sliced (white part only)|
|1||medium onion, sliced|
|1/4||cup butter or margarine|
|2||pounds potatoes, peeled and thinly sliced (about 6 medium)|
|4||cups chicken broth|
|2||cups half-and-half or light cream|
|Chopped chives (optional)|
- Sauté leeks and onion in butter in large saucepan. Add potatoes and broth. Bring to a boil. Reduce heat; simmer 30 minutes or until potatoes are very tender. Place potato mixture in food processor or blender container. Cover; process until smooth. Return mixture to saucepan. Add milk; season with salt. Bring mixture to a boil; remove from heat. Cool. Strain mixture through fine sieve. Add half-and-half to strained mixture; chill. Spoon soup into chilled bowls or cups. Sprinkle with chives, if desired.
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