Vichyssoise

Ingredients

  • 50g butter
  • 2 large onions, chopped
  • 4 large leeks
  • 4 large potatoes, diced
  • 1/2 lt chicken stock
  • 150ml double cream

Method

  • Melt butter in a saucepan
  • Add onions, leeks and potatoes , tossing well in the butter
  • Add stock
  • Season
  • Bring to the boil then simmer for 30-40 minutes
  • Cool slightly
  • Blend till smooth.
  • Allow to cool
  • Stir in the cream
  • Chill

Drizzle with a little Garlic Dressing when serving.

Advertisements

One thought on “Vichyssoise

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s