Classic Vichyssoise Recipe

Ingredients
<br>- 1 tablespoon butter
<br>- 3 leeks, bulb only, sliced into rings
<br>- 1 onion, sliced
<br>- 5 potatoes, peeled and thinly sliced
<br>- salt and pepper to taste
<br>- 1/4 teaspoon dried thyme
<br>- 1/2 teaspoon dried marjoram
<br>- 1 bay leaf
<br>- 5 cups chicken broth
<br>- 1/4 cup heavy whipping cream
<br><p></p>Directions
<br>step 1: In a large stock pot melt butter over low heat.  Add leeks and onion, cover, and cook for 10 minutes.
<br>step 2: Add potatoes and season with salt and pepper.  Add thyme, marjoram, bay leaf and stir well.  Cover pot and continue to cook for 12 minutes.
<br>step 3: Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
<br>step 4: Puree soup in blender or food processor and cool.
<br>step 5: Prior to serving add cream.  If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
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Ingredients
- 1 tablespoon butter
- 3 leeks, bulb only, sliced into rings
- 1 onion, sliced
- 5 potatoes, peeled and thinly sliced
- salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 5 cups chicken broth
- 1/4 cup heavy whipping cream

Directions
step 1: In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
step 2: Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
step 3: Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
step 4: Puree soup in blender or food processor and cool.
step 5: Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

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