Beet Vichyssoise

Name: Beet Vichyssoise
Yield: 5 to 6 cups
Ingredients: 1 cup heavy or whipping cream; 1 cup heavy or whipping cream; ½ cup milk; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 leek, well rinsed and thinly sliced; 3 tablespoons unsalted butter; 3 all-purpose potatoes, peeled and thinly sliced; ½ cup Chopped onion; 2 cups Berta’s Chicken Stock or canned broth; 1 beet, peeled and thinly sliced; 2 teaspoons fresh lemon juice; 2 cups Berta’s Chicken Stock or canned broth

Preparation info

5 to 6 cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

3 tablespoons unsalted butter
1 leek, well rinsed and thinly sliced
½ cup

Soup

Method

Melt the butter in a heavy saucepan. Add the leek and onion and cook over low heat until soft and translucent, 15 minutes.
Add the potatoes, beet, stock, and lemon juice. Bring to a boil, reduce the heat, and cover. Simmer until the potatoes and beet are tender, 40 minutes. Allow to cool slightly.
Process the soup in a blender or food processor until