Photo by Melody

Dave's Garden Cookbook: VICHYSSOISE (COLD SOUP)

The 2001 Dave's Garden Cookbook


By gardendragon

Category: Soups and sandwiches

3 Tbsp. butter
1 cup sliced leek, whites only
1 Tbsp. flour
3 cups peeled, diced Idaho potatoes
1 quart homemade chicken stock
1 cups milk
1 cup heavy cream
Salt & pepper
2 Tbsp. chopped chives

Melt the butter in a soup pot, add the leeks & cook until tender, about 5 minutes. Dust the leeks with the flour & cook for 2 minutes. Stir in the potatoes & stock. Bring to a boil, reduce the heat & simmer for 25 minutes. Remove from the heat & allow to cool slightly. Puree until smooth. Stir in the milk & cream & season. Chill for 2 hours, season & serve garnished with chopped chives. Yield about 10 - 8-ounce portions

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