Crème Vichyssoise ~ Chilled Potato and Leek soup

Recipe Categories : | French | Soup | Vegetable Soup | Potatoes | Leeks | MAIN INDEX |

Serves : 4 - 6

Ingredients :

• 60g (2oz) butter
• 6 leeks, chopped
• 500g (1 lb.) potatoes, chopped
• 4 cups chicken stock
• salt and pepper
• grated nutmeg
• 1 cup cream
  to garnish:
• crôutons
• chopped chives

Preparation and Cooking Instructions :

1. Melt the butter in a pan, and the leeks and cook for about 10 minutes. Add the potatoes, stock, and salt, pepper and nutmeg to taste. Bring to the boil, cover and simmer for 40 to 45 minutes, until the vegetables are tender.
2. Sieve or work in an electric blender until smooth. Check the seasoning, stir in the cream and chill for 3 to 4 hours.
3. Serve chilled, garnished with crôutons and chives.