Easy Vichyssoise Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Leeks, white part only
1: Onion,
3: Potatoes,
2 tbsp: Margarine,
3 cup: Chicken broth,
2 cup: Half and half,
White pepper, to taste
Salt, to taste
Directions:
1. Trim leeks and wash well to remove all sandy particles. Slice
white part of leeks, onion and potatoes into thin slices. 2. Melt
margarine in a large saucepan with lid. Saute leeks and onions until
tender; do not brown. 3. Add potatoes and chicken broth. Bring to a
boil, then reduce heat to a simmer. Cover pan and simmer 15-20
minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in
about 3 batches to prevent overfilling blender. Pour puree into a
large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish. If
you wish to serve this warm, bring to serving temperature over a very
low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill
Source from luhu.jp
white part of leeks, onion and potatoes into thin slices. 2. Melt
margarine in a large saucepan with lid. Saute leeks and onions until
tender; do not brown. 3. Add potatoes and chicken broth. Bring to a
boil, then reduce heat to a simmer. Cover pan and simmer 15-20
minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in
about 3 batches to prevent overfilling blender. Pour puree into a
large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish. If
you wish to serve this warm, bring to serving temperature over a very
low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill
Source from luhu.jp
Tags
Soup/stew