Vichyssoise Comments: Serve cold. Servings: 4 Ingredients Preparation 2 tablespoons [30 mL] butter 2 leeks, minced [white part only] 1 large onion, peeled and minced 4 large potatoes, peeled and minced 6 cups [1 1/2 L] hot light chicken broth Bouquet garni: 1/4 teaspoon [1 mL] thyme 1 bay leaf 1/4 teaspoon [1 mL] basil 1/2 teaspoon [1 mL] chervil Salt and pepper 1/2 to 1 cup [125 - 250 mL] thick cream [35%] Freshly chopped parsley 1 tablespoon [15 mL] freshly chopped chives Melt butter, add leeks and onion. Cover and simmer for 15 minutes, stirring occasionally. Add potatoes, chicken broth and bouquet garni; season to taste. Bring to a boil over high heat; lower heat to medium and simmer for 40 minutes, uncovered. Stir in cream. Refrigerate and serve cold, garnished with parsley and chives. [recipe from Canada ] |