Vichyssoise with Spring Leeks Recipe
Add to Favorites
Send to a Friend
PrintFlavors of the Loire Valley
Chilling time: 2 hours
Cooking time: 20 minutes
Total time: more than 2 hours
Preparation time: 10 minutes Chilling time: 2 hours
Cooking time: 20 minutes
Difficulty: Easy
Chef's Note
This soup is a variation of the chilled potato and leek soup known as Vichyssoise or Potage Parmentier.
Ingredients
Ingredients for 4 servings
- 4 Spring Leeks
- 350 g (12 oz.) floury Potatoes
- 100 g (3 1/2 oz.) Crème fraîche
- Salt and pepper
- 1 bunch of chives
Method
- Peel and finely dice the potatoes. Place them in a pot with the white parts of the leeks that have been washed and thinly sliced.
- Add 750 ml (3 cups) water. Season with salt and pepper. Cook over low heat for 20 minutes. Put everything through a food mill.
- Pour the purée into a saucepan; mix in the cream. Chill. Serve with a sprinkling of chives.
Similar recipes
©Copyright MSCOMM 1996 – 2008. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
