Leek and Potato Soup (Vichyssoise)

Title:
Leek and Potato Soup (Vichyssoise)

Yield:
10 Servings

Categories:
Ethnic,
Family




Ingredients:





     5 c  Potatoes; peeled/diced


     3    Stalks leek; sliced


     2 qt Chicken stock


     1 tb Salt


          Pepper to taste


     1 c  Heavy cream


     4 tb Butter


     4 tb Parsley


     4 tb Chives





--------------------------------VICHYSSOISE--------------------------------


     1 c  Heavy cream (additional)


     1 ts Salt (additional)





 Cook potatoes, leek, chicken stock, salt and pepper until the leeks and


 potatoes are tender (about 1 hour). Cool soup slightly; put through a food


 mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup


 heavy cream, butter, parsley and chives. Serve from a soup tureen. For


 Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in


 chilled cream soup bowls and top with additional chives.


 


 Recipe by: Mary Spero


 


 Posted to TNT - Prodigy's Recipe Exchange Newsletter  by


 MarySpero@prodigy.com (MS MARY E SPERO) on 4 No, v 1997