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1995-09-27
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From: william@fractl.tn.cornell.edu
Newsgroups: rec.food.recipes
Subject: Vichyssoise (Potato Leek Soup)
Date: 31 Mar 1994 18:18:23 -0500
Organization: Chaos
Lines: 21
Message-ID: <2nflnv$9i9@s.ms.uky.edu>
References: <2mp513$4tt@s.ms.uky.edu>
Here is a recipe for vichyssoise. This soup can be served cool or luke warm.
Ingredients: 3 leeks
3 medium potatoes
1 medium onion
1 stalk of celery
4 cups of chicken stock
1 cup of heavy cream
2 Tbsp butter
Preparation:
Wash the leeks very carefully making sure to remove all soil.
Slice only the white part of the leeks into 1/4 inch pieces.
Dice the potatoes, slice onion and celery. Saute leeks, potatoes,
onion and celery in butter about 10 minutes. Add Chicken stock
and cook over medium heat until all vegetables are tender about
30 min. When the vegetables are tender puree the vegetables and
stock and add the cream.
Garnish with chopped parsley or chives.