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from Bao's cookbook

Vichyssoise (Book of Soup)




  • 2 tablespoons butter
  • 3 medium-size leeks, trimmed, sliced, washed
  • 1 shallot, finely chopped
  • 8 ozs. potatoes, sliced
  • 4 cups chicken stock (normal salt)
  • Pinch ground mace or grated nutmeg
  • Salt and pepper to taste
  • 1/2 cup half and half
  • Snipped chives to garnish
  • Preparation:
    1. Melt butter in a large saucepan. Cook leeks and shallot in butter, covered, over low heat 10 minutes without browning. Add potatoes, stock and mace. Bring to a boil, cover and simmer 20 minutes.
    2. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Strain puree through a sieve set over a bowl. Season with salt and pepper.
    3. Cool and stir in 2/3 of half and half. Refrigerate until ready to serve. Swirl in remaining half and half. Garnish soup with snipped chives.

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    modified: 2012.11.12 | created: 2012.01.23

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