Sunday, April 17, 2011

Gutsy Cooks - Vichyssoise

Raymond of Your Just Dessert has chosen Vichyssoise along with Coronation Chicken Rolls for the Gutsy Cook's Club.

I experimented a little and changed the recipe up, adding to the cream and deleting celery.

 My variation:

3 cups peeled, sliced potatoes
3 cups sliced white of leak
1 1/2 quarts of chicken stock
salt to taste

(simmer the vegetables and stock for 40 to 50 minutes or until vegetables are tender.  Puree the soup in the blender and then pour through a fine sieve.)

3/4 cup heavy cream
salt and white pepper to taste
2 to 3 Tablespoons of chives

(Stir in the cream.  Season to taste and chill.  Serve in chilled soup cups and decorate with minced chives.)

Fun, easy, and delicious!  Thank you for the great choice Raymond! 

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