Vichyssoise

Name: Vichyssoise
Yield: Makes 6 to 8 servings
Ingredients: 1 sprig parsley; 1 branch celery Salt; Pepper; Few grains ground nutmeg; 4 leeks, chopped; 1 onion, minced; 1 qt. chicken broth; 2 potatoes, peeled and thinly sliced; Few drops Worcestershire sauce; Chopped chives; 1 c. heavy cream; ¼ c. unsalted butter

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Rich, cold, luscious potato soup. Make early in day and refrigerate

Ingredients

¼ c. unsalted butter
4 leeks, chopped
1 onion, minced

Starter
Gluten-free
Soup

Method

Melt butter over low heat. Add leeks and onion; cook slowly until tender, but not brown.
Add chicken broth, parsley, celery, salt and pepper to taste, nutmeg, Worcestershire sauce and potatoes. Cook until potatoes are tender.
Put through fine sieve into china or glass bowl. Stir in heavy cream; chill. Serve cold, sprinkled lightly with chives.