Vichyssoise

Vichyssoise is the finest of all cold soups — and the very best thing invented in the USA by the chef at the Algonquin (where the soup originated). This wonderful, smooth soup can be garnished with a few finely chopped chives or a little curry powder. Enjoy!

• Calories: 281 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 2 tablespoons unsalted butter
• ground black pepper to taste
• 2 leeks, chopped
• ¾ cup thinly sliced potatoes
• 2 ⅓ cups chicken stock
• 1 ⅛ cups heavy whipping cream

Recipe Instructions

Step 1

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Step 2

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Step 3

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.