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.
 Vichyssoise
Ingredients
Serves two:
1 leek
1 potato
300ml chicken stock
30g butter
100ml milk
2 tbsp single cream
chives
Directions
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!
 One year ago:
Swordfish pasta with mint
 This goes to Kahakai Kitchen who's hosting Souper Sundays.
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