Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and a soup stock (usually chicken). It is traditionally served cold but can be eaten hot.
Serves: 5
Ingredients
1 teaspoon canola oil
3 cups diced leek (about 3 large)
3 cups diced peeled baking potato (about 1 1/4 pounds)
1 (16-ounce) can fat-free, low-sodium vegetable (or chicken) broth
2/3 cup half-and-half
1/8 teaspoon black pepper
1 tablespoon minced fresh chives
Directions
1. Heat the canola oil in a large saucepan over medium-low heat.
1 teaspoon canola oil
3 cups diced leek (about 3 large)
3 cups diced peeled baking potato (about 1 1/4 pounds)
1 (16-ounce) can fat-free, low-sodium vegetable (or chicken) broth
2/3 cup half-and-half
1/8 teaspoon black pepper
1 tablespoon minced fresh chives
Directions
1. Heat the canola oil in a large saucepan over medium-low heat.
2. Add the diced leek; cover and cook for 10 minutes or until soft.
3. Stir in the diced potato and broth and boil.
4. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender.
5. Place the potato mixture in a blender or food processor and process until smooth.
6. Cool the potato mixture in a large bowl to room temperature.
7. Stir in the half-and-half and black pepper.
8. Cover and chill. Sprinkle soup with minced chives.
7. Stir in the half-and-half and black pepper.
8. Cover and chill. Sprinkle soup with minced chives.
Nutrition Information
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