Chilled Vichyssoise/ Cold Leek & Potato Soup
Chilled Vichyssoise/ Cold Leek and Potato Soup recipe
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
potatoes
sliced, peeled |
*
|
| 3 | cups |
leeks
sliced |
*
|
| 1 ½ | quart |
white stock
chicken stock |
* |
| 1 | x |
salt
to taste |
*
|
| ½ | cup |
heavy whipping cream
|
*
|
| 1 | x |
white pepper
|
*
|
| 2 | tablespoons |
chives
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | C. |
potatoes
sliced, peeled |
*
|
| 3 | C. |
leeks
sliced |
*
|
| 1.5 | Qt. |
white stock
chicken stock |
* |
| 1 | x |
salt
to taste |
*
|
| 0.5 | C. |
heavy whipping cream
|
*
|
| 1 | x |
white pepper
|
*
|
| 3E+1 | ml |
chives
|
|
Directions
Simmer vegetables in stock or broth.
Purée the soup either in blender or processor.
Stir in the cream. Season to taste, oversalting very slightly as salt loses savor in a cold dish. Chill. Serve in chilled soup bowl and decorate with minced chives.
