Potato & Leek Soup (Vichyssoise)
Thank you Babara from Melbourne for for this traditional French winters
dish:
Ingredients
4 Leeks
1 Cup Cream
1.1 Litres Chicken Stock
2 Tablespoons Butter (For Frying)
900g Potatoes
2 Teaspoons Salt
Black Pepper
4 Teaspoons Butter
Parsley
Method
- Chop leeks and peel and dice potatoes.
- Melt the 2 tablespoons of butter in pan.
- Fry leeks until golden and tender.
- Add stock, potatoes, salt and pepper to pan and bring to a boil.
- Lower heat, cover and simmer for 35 minutes.
- Pour ingredients from pan into a blender and blend till smooth.
- Return to heat and add cream and a teaspoon of butter for each serve
(4).
Serve hot with a garnish of parsley. Serves 4.
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