Friday, April 5, 2013

Vichyssoise (Potato & Leek soup)

25g butter
2 leeks
1 onion
150g potatoes
750ml white chicken stock
125ml fresh cream
1 tablespoon chives

Slice leeks (white part) and onion thinly. Melt butter, sweat leeks and onion until tender. Peel & dices potatoes. Add potatoes & white stock to stock pot and season lightly. Bring to boil, simmer 20minutes. Puree and strain into saucepan / clean pot. Re-boil and whisk in fresh cream. Cool in  refrigerator for 3 hours if serve cold. Chive to be garnish on top to serve.

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