Vichyssoise
15
35
8
No
Ingredients
- 2 1/2 packages (5 leeks whites) of Les Cultures de chez nous trimmed leeks mignons
- 4 medium size potatoes
- 1 celery branch
- 60 ml (1/4 cup) of butter
- 1 litre (4 cups) of chicken broth
- 750 ml (3 cups) of milk
- 500 ml (2 cups) of cooking cream
- 30 ml (2 tablespoons) of finely chopped fresh chive
- 2.5 (1/2 teaspoon) of salt
Preparation
Side-by-side mode
- Wash leeks mignons and mince. Peel potatoes, wash and dice. Slice celery into strips, and finely chop chive.
- In a casserole, melt butter. Lightly cook leeks covered, without roasting. Add potatoes, celery, chicken broth and salt. Bring to a boil and cook at medium heat for about 35 minutes. Set into puree in a blender.
- Set aside in the casserole, add milk and half the cooking cream. Bring to a boil while whisking often. Remove right away from heat and cool down. Pour the soup in a tureen. Blend remaining cream and refrigerate 1 hour.
- This soup is served cold, spread with finely chop chives.
