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6 leeks, white parts only, trimmed and sliced
3 cups light chicken stock
2 russet potatoes, peeled and chopped
Salt and white pepper
1 cup heavy cream
Small bunch chives

Simmer the leeks in chicken stock, covered, for 20 minutes. Add the potatoes, salt, and pepper and cook, covered, for another 20 minutes. Blend in batches until smooth, then strain if needed through a fine mesh sieve, cool, and add the cream. Correct the seasoning and chill thoroughly. Serve in ice cold bowls and garnish with chives. - Simon Hopkinson
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    Tony
    Oyster Night!