The Unicorn Cooks brings you one other conventional recipe of Vichyssoise. This elegant soup, historically served chilly, is simply as scrumptious sizzling (simply name it cream of potato and leek soup). Both means, serve it in small cups, and you should definitely garnish with a beneficiant sprinkling of snipped contemporary chives.
4 medium leeks (1⁄4 kilos)
2 tablespoons butter or margarine
1 pound all-purpose potatoes (3 medium), peeled and thinly sliced
2 cans (14 1⁄ 2 ounces every) hen broth or 3 1 2 cups Rooster Broth
1⁄ 2 cup water
1 teaspoon salt
1⁄4 teaspoon floor black pepper
1 cup milk
1⁄ 2 cup heavy or whipping cream
Instructions:
1. Minimize off roots and trim darkish inexperienced tops from
leeks; lower every leek lengthwise in half. Minimize sufficient of
white and pale inexperienced elements crosswise into
1⁄4-inch items to equal 4 1⁄ 2 cups. (Reserve any leftover leeks for one more use.) Rinse leeks in giant bowl of chilly water, swishing to take away sand; switch to colander to empty, leaving sand in backside of bowl.
2. In 4-quart saucepan, soften butter over medium warmth; add leeks and cook dinner, stirring sometimes, 8 to 10minutes. Add potatoes, broth, water, salt, and pepper; warmth to boiling over excessive warmth. Cut back warmth; cowl and simmer half-hour.
3. Spoon half of combination into blender; cowl, with middle a part of cowl eliminated to let steam escape, and
puree till clean. Pour into bowl. Repeat with remaining combination.
4. Stir milk and cream into puree. To serve sizzling, return soup to similar clear saucepan and warmth by way of over low warmth (don’t boil). To serve chilly, cowl and refrigerate at the very least 4 hours or till very chilly. Makes about 8 cups or 8 first-course servings.
