Vichyssoise
Written by Rocky Mountain Woman on August 24, 2012 – 6:23 am -
Vichyssoise is a cold leek soup perfect for the hot days of August…
Ingredient list:
3 T butter
4 leeks trimmed and sliced thin
2 medium onions, sliced
10 oz baking potatoes, diced
6 cups chicken stock
salt and pepper from the mill
1 cup of creme fraiche or heavy cream
Clean the leeks thoroughly and slice the white part
melt the butter in a large pot
add the leeks and onions and cook until tender, but not colored
Dice potatoes
add to pot with stock and salt and pepper, bring to a boil, reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes
puree in a food processor or food mill until smooth, return to the pot and add the cream and season to taste
Served cold with some french bread, a crisp green salad and a glass of some sort of bubbly wine, this would be an elegant light summer dinner!
Bon Appetit!
Print This Recipe
Tags: SoupsPosted in She Cooks | 4 Comments »
August 24th, 2012 at 6:28 am
I wish Rod liked this, because I LOVE it. I guess I could serve it to him hot, but then it wouldn’t be so exotic! Waaaaaa!
August 24th, 2012 at 6:33 am
Judie:
I sometimes heat up a bowl for someone who objects to cold soup. It does heat up nicely, but I like mine stone cold! with bubbly!
Coming over to see how your move went!
xxoo,
rmw
August 24th, 2012 at 11:45 am
Aaaaah, la vichyssoise. A french name for a american soup
I’ll try this very soon, I think.
August 27th, 2012 at 4:26 am
Your soup looks luscious. And I always thought I wouldn’t like Vichyssoise. Who knew!