Vichyssoise
15
35
8
No
Ingredients
- 2 1/2 packages (5 leeks whites) of Les Cultures de chez nous trimmed leeks mignons
- 4 medium size potatoes
- 1 celery branch
- 60 ml (1/4 cup) of butter
- 1 litre (4 cups) of chicken broth
- 750 ml (3 cups) of milk
- 500 ml (2 cups) of cooking cream
- 30 ml (2 tablespoons) of finely chopped fresh chive
- 2.5 (1/2 teaspoon) of salt
Preparation
Side-by-side mode
- Wash leeks mignons and mince. Peel potatoes, wash and dice. Slice celery into strips, and finely chop chive.
- In a casserole, melt butter. Lightly cook leeks covered, without roasting. Add potatoes, celery, chicken broth and salt. Bring to a boil and cook at medium heat for about 35 minutes. Set into puree in a blender.
- Set aside in the casserole, add milk and half the cooking cream. Bring to a boil while whisking often. Remove right away from heat and cool down. Pour the soup in a tureen. Blend remaining cream and refrigerate 1 hour.
- This soup is served cold, spread with finely chop chives.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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80
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