Home ] Up ]



Probably the most well know of all cold soups, vichyssoise is a great
way to introduce yourself to cold soups.

4 tbsp.  butter or margarine, divided use
4 leeks, chopped, white part only
1 onion, chopped
4 cups water
4 cups chicken broth
2 1/2 tbsp. flour
salt and white pepper to taste
4 potatoes, peeled and cubed
1 cup whipping cream
2 cups half and half (fat free is ok)
chopped chives

Melt 1 tbsp. butter in a large kettle, add leeks and onion, and cook until tender,
but not brown. Add water and broth and bring to a boil.  Knead flour into the
remaining 3 tbsp. butter to form a paste and stir into boiling mixture with a whisk
to blend well.  Season to taste with salt and white pepper.  Add potatoes, reduce
heat, and simmer until potatoes are soft.   Puree soup in batches in a blender. 
Cool.  Add cream and half and half to soup and refrigerate several hours
or overnight.  Top each serving with some chives.  Makes 10-12 servings


Back Home Up Next