Vichyssoise

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

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
Soup
Gluten-free

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.