Sunday, 5 June 2011

Vichyssoise (soup)




Leeks, potatoes, vegetable stock, cream. 
1) Slice 3 leeks and sautee them in butter. Add 3 peeled and diced potatoes and a pint of vegetable stock

2) When the potatoes and leeks are soft, strain from the liquid and pulse in the blender. Parse through a sieve and stir the liquid back in. Season with salt and black pepper.

3) Serve chilled with a generous swirl of cream (I also added chopped chive and a chive flour)

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