Vichysoisse Recipe

Ingredients Creamy Vichysoisse

    * 4 Leeks, white parts only (chopped).
    * 2 Large potatoes cut into 1/2" cubes. In 1pint of water
    * 1 Small onion (chopped).
    * 2 ozs. Butter.
    * 1 Chicken stock cube (or vegetable if you prefer).
    * 2 Cups (1 pint) milk.
    * 1 Cup (1/2 pint) Double Cream.
    * 1 Teaspoon of salt
    * Chives for Garnish.



Method

   1. In a large pan, sweat the leeks and onions, making sure not to brown them.
   2. Then add the potatoes water and salt.
   3. Simmer for 30 - 40 minutes (until soft).
   4. Add the milk, stir and bring back to the boil.
   5. Whiz in a blender, or one of those Spanish style stick blenders which look like a small outboard motor...they really are great.
   6. When the soup is completely smooth and creamy - add the cream, let it cool and refrigerate for one hour.
   7. Serve into Bowls...garnished with snipped chives.
   




https://www.cutting-edge-mediterranean-recipes.com/vichysoisse.html