Crème Vichyssoise Glacee

“Very exquisite and yet easy to make”
READY IN:
8hrs 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
  2. Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
  3. Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
  4. Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

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