*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 24, 2024 5:41 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Soups » Vichyssoise Creme Glacee'
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Vichyssoise Creme Glacee' recipe to your favorite Save to favorite   Discuss Vichyssoise Creme Glacee' recipe Write a comment   Print Vichyssoise Creme Glacee' recipe Print this recipe   Email Vichyssoise Creme Glacee' recipe to friend Email this recipe
  Vichyssoise Creme Glacee'
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 351
Ingredients:
4 Leeks, washed & coarsely cho ped
1 Onion, chopped
1 tbsp Unsalted butter
2 large Russet potatoes, peeled & di ed, held in ice water
2 tsp Salt
2 cup Milk
2 cup Half&half
1 cup Heavy cream
White pepper to taste
Fresh chives, thinly sliced
Instructions:
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. A Gourmet Mag. favorite, 1954, by Louis Diat,
who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
contributor. He invented vichyssoise.
Rate this recipe:  
Featured Recipe
» Creamy Carmelized Garlic Dip
Category: Misc
Hits: 148
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com