Vichyssoise

Ingrediënten

½ cup butter

1 medium onion, diced

1 bunch of leeks

4 cups chicken broth

5 potatoes, chopped and divided

3 cups milk

1 pint half and half

1 pint heavy whipping cream

Instructies

Remove the dark green portion of the leeks. Wash well and slice. Set aside. Slice the remaining white leeks into thin medallions and submerge in a bowl of cold water to remove any dirt and debris. Agitate the leaks in the water and set aside for 1-2 minutes to allow the dirt to sink to the bottom

In the meantime in a soup pot over medium heat add the butter, diced onions and dark green leek portions. Saute 5 minutes and then add in the white leek portions. Continue to saute until all veggies are soft.

Add in the chicken broth and three of the chopped potatoes. Bring to a boil and simmer until potatoes are fork tender. Meanwhile boil the two remaining potatoes in a separate pot until fork tender.

Transfer the chicken broth potato mixture to a blender and blend until smooth. Add in the separate boiled potatoes, milk, half and half and heavy whipping cream. Continue to simmer for 15 minutes. Serve hot but traditionally served cold