Crème Vichyssoise
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 300 g leeks
- 2 large potatoes
- 2 tablespoon butter
- 375 ml chicken broth
- 125 ml milk
- salt
- Pepper, whiter
- 3 drops Tabasco
- 250 ml cream
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the onions. Clean the leek, remove the hard green leaf tips. Halve the bars lengthways and cut into fine strips. Peel and dice the potatoes.
- Melt the butter in a saucepan and fry the onion and leek until translucent. Add the potato cubes and top up with the chicken stock and milk. Let simmer for 30 minutes.
- Pass the soup through a sieve or puree in a blender. Season to taste with salt, pepper and tabasco sauce. Let cool down, then put in the fridge for 30 minutes.
- Stir the cream loosely into the soup. Wash the chives, toss to dry, cut into small pieces and sprinkle over them.
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