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Vichyssoise is the finest of all cold soups! This wonderful, smooth soup can be garnished with a few finely chopped chives or a little curry powder.
Ingredients
- 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- ¾ cup thinly sliced potatoes
- 2 1/3 cups chicken stock
- salt to taste
- ground black pepper to taste
- 1 1/8 cups heavy whipping cream
Directions
Step 1
Heat butter in a large saucepan over medium-low heat: add leeks and onions. Saut? until soft but not browned, about 8 minutes.
Step 2
Add potatoes and stock; season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer gently for 30 minutes.
Step 3
Puree soup in a blender or food processor until very smooth. Set soup aside to cool; transfer into a bowl or a jug and refrigerate until chilled, at least 4 hours. Gently stir in cream before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 281 | |
| % Daily Value * | |
| Total Fat25g | 32% |
| Saturated Fat15g | 77% |
| Cholesterol88mg | 29% |
| Sodium478mg | 21% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber2g | 5% |
| Total Sugars3g | |
| Protein3g | |
| Vitamin C11mg | 54% |
| Calcium65mg | 5% |
| Iron1mg | 6% |
| Potassium235mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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