Vichyssoise
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
directions
- In a medium to large stock pot, melt the butter. Add leeks and reduce heat to medium, add a pinch of salt, and soften leeks. (about 10 minutes) Do not brown the leeks.
- Add stock, celery, and potatoes and bring to a boil, then reduce to simmer. Cover and let cook for 15-20 minutes or until potatoes are softened. Remove from heat and let cool for 20-30 minutes. Add salt and pepper to taste.
- While cooking and waiting to cool, make up cream sauce. In a bowl, combine sour cream, milk, and nutmeg. Place in refrigerator until ready to be used.
- Once ingredients in stock pot have cooled, use either a submersion blender or pour into a food processor and blend until smooth.
- Serve Cold: Add cream mix to stock pot and stir well. Pour entire mixture into a non-metal container and place in refrigerator for a minimum of 6 hours.
- Serve Hot: Add cream mix to stock and heat pot over medium heat and stir until it is nice and warm.
- Ladle soup into bowls and if you like you can garnish with parsley or chives.
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