Wednesday, February 4, 2009

Vichyssoise - Leek and Potato Soup

1 pound cup leeks, thinly chopped, white portion only
1 onion, chopped
3 tablespoons butter
3 potatoes, peeled, chopped small
3 cups chicken or vegetable broth
1 cups buttermilk
1 cup heavy cream
1 tsp salt
1 tsp white pepper

Melt butter in a large saucepan over medium high heat sweat leeks and onion in butter until tender. Add the salt, potatoes and broth; bring to a boil, cover, reduce heat and simmer for 35 minutes. Puree the soup mixture with a stick blender. You could use a food processor then return to the saucepan. Combine the buttermilk and cream then add to the soup mixing well, add pepper. Serve vichyssoise hot or cold, but it is traditionally served cold. Garnish with bacon chives or parsley.


melissa said...

That looks beeyootiful.

Bryan said...

It tastes great too! Thank you