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Classic
New York Recipes -> Vichyssoise
Vichyssoise
This
savory cold soup was created at the Ritz-Carlton on Fifth
Aveue by French chef Louis Diat. It may also be served warm:
Ingredients:
| 4 tbsp. butter |
1 tbsp. chopped parsley |
| 4 leeks (white part onlly) sliced thin |
2 potatoes, peeled & sliced |
| 2 onions, chopped |
1 cup heavy cream |
| 2 stalks celery, chopped |
1 tbsp. chopped chives |
| 4 cups chicken stock |
Salt & pepper |
How to Make It:
1. In a large pot, melt the butter and add
the leeks, onions and celery. Cook over low heat until tender.
2. Stir in the chicken stock, add potatoes
and parsley. Cook until potatoes soften.
3. Let cool and and puree ingredients in
a blender or food processor until smooth.
4. Add cream, chives, salt and pepper to
taste. Chill before serving.
Serves 6.
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