Vichyssoise creme glacee'
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Vichyssoise creme glacee'
  Soups    French  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 199. Report a problem with this recipe.
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      Title: Vichyssoise creme glacee'
 Categories: Soups, French, Classic
      Yield: 8 servings
      4    Leeks, washed & coarsely cho
      1    Onion, chopped
      1 tb Unsalted butter
      2 lg Russet potatoes, peeled & di
           -ed, held in ice water
      2 ts Salt
      2 c  Milk
      2 c  Half&half
      1 c  Heavy cream
           White pepper to taste
           Fresh chives, thinly sliced
  In a kettle, cook leeks and onion in the butter over low heat,
  stirring occasionally, until they are softened.  Add the potatoes
  with the water and the salt.  Simmer the mixture, covered, for 30-40
  minutes, or until the potatoes are soft.  Add milk and h&h and bring
  the mixture just to a boil, stirring. In a food processor, puree the
  mixture in batches, and strain it through a very fine sieve into a
  bowl.  Stir the cream and white pepper into the soup and chill,
  covered, until it is very cold. Garnish with chives and serve cold.
  Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat,
  who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
  contributor. He invented vichyssoise.

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Recipe ID 199 (Apr 03, 2005)

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