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Vichyssoise Recipe | |
British Soup | |
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Ingredients:
by weight8 oz Peeled sliced white flesh potato 8 oz Leek white part, halved, cleaned and sliced into 1/2 inch peices. 8 oz cooking onion quartered and sliced (1 med) (optional 8 oz cauliflower choped) by volume 4 cups chicken stock 1 cup 35% cream A few tbsp unsalted butter salt and white pepper
Directions:
Melt 2 tbsp of butter in a hot pan.Add potato leek onion and cauliflowerif using. season with salt and pepper and saute lightly for 3 -4 minutes. Add chicken stock, bring all to a boil and reduce heat and simmer until vetables are cooked soft. Puree in a blender or food mill. Re-heat and mix in cream. Chill thoroughly, re-season and serve chilled, garnish with chopped chive or fine chopped green onion. very high fat and cholesterol
The cauliflower really is good in it.
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