Vichyssoise

[TV_Tech]

Vichyssoise

To make enough easy vichyssoise to serve six to eight, you will need

1 tbsp unsalted butter,

2 medium cooking onions (onions are more readily available than the classic leeks, and you don’t have to clean them), sliced,

5 medium Yukon gold potatoes, peeled and thinly sliced,

4 cups vegetable stock,

1 cup milk,

1 cup whipping cream,

salt and pepper to taste.

In a large saucepan, melt butter over medium heat. Add onions and cook until soft but not brown, about 10 minutes. Add potatoes and stock. Cover and cook over medium-low heat for 25-30 minutes. Turn off heat, and using a hand blender, puree soup in the pot until very smooth (you can also use a regular blender, adding the soup in batches).

Stir in milk, cream, salt and pepper. Refrigerate for at least four hours or until very cold. Taste for proper seasoning again before serving. Garnish with fresh chives if you’ve got them, and enjoy this cool and creamy summer soup.

[Star]

This sounds really good, thanks. I am going to try making it this weekend.