Recipe: Vichyssoise

Soups with aromatic herbs
October 20, 2010

My partner and I have a bit of fever and sore throat, but we're pretending we're okay because tomorrow we leave for Paris... and we have no intention to give up.
Combine these two things: the desire for hot food, French cuisine and so... here is a classic soupe. Someone says that this is an American recipe and not a French one, and traditionally it should be served cold, but it becomes hearty and delicious when hot.



Serves two:
1 leek
1 potato
300ml chicken stock
30g butter
100ml milk
2 tbsp single cream

Cut the leek into chunks, then fry in butter until it softens. Peel the potatoes and cut them into cubes.
Add potatoes and chicken broth to the pan. Cook 20 minutes.
Remove from heat and whisk until smooth.
Add milk and single cream and cook for another 10 minutes.
Garnish with chives.

See you next week!

Swordfish pasta with mintOne year ago:

Swordfish pasta with mint

Souper SundaysThis goes to Kahakai Kitchen who's hosting Souper Sundays.

Tags: Chives  France  Milk  Single cream  Potatoes  Leek  USA  Soups  

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Author: DebinHawaii (URL)

Vichyssoise is such a great classic soup and I agree it is also good hot. ;-) Thanks for sending it to Souper Sundays.

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