Vichyssoise Soup with Cream
Soups • French
Description
Vichyssoise Soup with Cream
Ingredients
- Butter 0 oz
- Onion 1 piece
- Leek 4 pieces
- Potato 0 lbs
- Milk 15 fl oz
- Chicken Broth 25 fl oz
- Parsley ½ bunch
- Cream 10 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Clean and wash all the vegetables, finely chop the onion and leek, and slice the potato thinly.
Step 2
Melt the butter in a pot. Add the onion and cook over low heat, stirring, for 5 minutes until soft. Add the leek and cook for another 5 minutes until golden. Add the potato, pour in the broth, and bring to a boil. Cook for 40 minutes over medium heat. Then remove the pot from the heat and let it cool slightly.
Step 3
Then blend until smooth. Add the milk and blend again. Pour the soup into a glass or ceramic bowl, season with salt, and stir in the cream. Cover and refrigerate for 12, or better yet, 24 hours. Serve garnished with parsley.
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