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LOCATION: Recipes >> Soups >> Potato Leek 05

Print this Recipe    Potato Leek 05

Vichyssoise
Yield: 8 servings

4 leeks, washed & coarsely chopped
1 onion, chopped
1 tb unsalted butter
2 lg russet potatoes, peeled & diced
2 ts salt
2 c milk
2 c half&half
1 c heavy cream
white pepper to taste
fresh chives, thinly sliced

In a kettle, cook leeks and onion in the butter over low heat,
stirring occasionally, until they are softened. Add the potatoes
with the water and the salt. Simmer the mixture, covered, for
30-40 minutes, or until the potatoes are soft. Add milk and h&h
and bring the mixture just to a boil, stirring. In a food processor,
puree the mixture in batches, and strain it through a very fine
sieve into a bowl. Stir the cream and white pepper into the soup
and chill, covered, until it is very cold. Garnish with chives and
serve cold. Makes about 11 cups.

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