Vichyssoise Recipe
(SERVES 4 TO 6)
Ingredients: |
1 tbsp/ 15 mL
1
3
3
1/2 tsp/ 2 mL
1 tsp/ 5 mL
4
4 cups/ 1 L
1/2 cup/ 125 mL |
butter
Spanish onion, sliced
leeks, white part only, washed and sliced
parsley sprigs
thyme
basil
potatoes, peeled and sliced
light chicken stock, heated
heavy cream
salt and pepper
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Method:
-
Heat butter in
sauté pan over medium heat. Add onion and cook 7
minutes over low heat, stirring once during
cooking.
-
Add leeks, parsley
and seasonings. Cover and cook 7 minutes over
low heat.
-
Add remaining
ingredients, except cream. Season, mix and cook
30 minutes. Stir occasionally.
-
Pass soup through
food mill. Incorporate cream and refrigerate.
-
Serve soup cold
and if desired, garnish with chopped fresh
chives.
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1
SERVING: 276 CALORIES
40g CARBOHYDRATE 5g PROTEIN
11g FAT 5.0g FIBER |
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