Vichyssoise by Odile
Vichyssoise by Odile
Serves: to serve 6
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 mins
ingredients
1½ oz -
butter
2 large - onions
4 medium - leeks
8 oz - potatoes
2½ pints - chicken stock
4 fl oz - single cream (half-and-half)
4-5 - spring onions
- salt and freshly ground black pepper
2 large - onions
4 medium - leeks
8 oz - potatoes
2½ pints - chicken stock
4 fl oz - single cream (half-and-half)
4-5 - spring onions
- salt and freshly ground black pepper
directions
- Peel and chop the onions. Remove the green leaves and the roots of the leeks. Wash and thinly slice the leeks, peel and thinly slice the potatoes. Melt the butter in a large frying pan (skillet), add the onions and fry gently until they become translucent (but not brown). Add the leeks and fry for a further 5 minutes. Add the potatoes and the chicken stock, bring to the boil then cover and simmer for 30 minutes (unril the potatoes are tender)
- Allow to cool slightly then either sieve (strain) or work in an electric blender until smooth. Transfer to a large bowl or soup tureen, stir in the cream and season with salt and freshly ground pepper to taste. Place in the fridge to chill and serve cool sprinkled with chopped chives or finely chopped spring onions (a.k.a. scallions or salad onions).