Classical Vichysoisse

Vichysoisse soup is exquisite and it is the perfect base for a variety of soups with just adding other ingredients, for example, mushrooms or asparagus. If you unconditional soups sure to try the chile corn soup and plate ice and fire. This recipe is courtesy of Chef Carlos Fernandez of Hi-Life Café.

Ingredients

• 3 large leeks (broken into large pieces)
• 6 Tbsp. butter
• 12 cups chicken broth
• 5 Idaho potatoes (peeled and cut into large pieces)
• ¾ cup half & half
• Salt and pepper to taste

Preparation


In a skillet melt butter and saute the leeks until transparent but not brown. Add chicken broth and potatoes and boil over high heat for 40 minutes. Remove from heat and let cool for ½ hour. Add salt, pepper and half and half and puree in blender. Let cool for at least 3 hours. Serve cold in chilled bowls.

Servings: 12

Cooking time:  40 min

Ready in:  40 min

Country:  France

Season / Occasion: All year

Main ingredient:  Vegetables