Vichyssoise
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A home-kitchen version of vichyssoise, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3/4 lb. leeks, well washed, halved lengthwise and thinly sliced
- 1 medium onion, chopped
- 2 Tbsp. butter
- 2 large potatoes, peeled and diced
- 3 c. chicken stock
- salt to taste
- 2 c. light cream
- dash of Tabasco sauce
- 1 c. plain yogurt
- chopped chives
Method
Heat leeks and onion in butter in large skillet until transparent; do not brown.
Add potatoes, stock and salt; simmer until potatoes are tender, about 30 minutes.
Pour into blender; puree.
Stir in cream and Tabasco.
Strain through sieve (this is optional; I do not strain); chill.
Just before serving, stir in yogurt; re-adjust seasoning.
Serve very cold; garnish with chives.
Serves 6.
Rate:
