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COLD VICHYSSOISE WITH CHIVES

COLD VICHYSSOISE WITH CHIVES
This easy to make potato leek soup has many variations and may be served hot or cold.

Serves 6-8
4 cups thinly sliced leeks (the white part and a bit of the tender green
3 tablespoons unsalted butter
4 cups baking (russet) potatoes, peeled and cut in ½” dice
6-7 cups (or more) water
Salt and freshly ground black pepper
½ cup heavy cream
2 tablespoons minced chives

Cook leeks over very low heat in butter in large heavy-bottomed saucepan until tender. Add potatoes and water. Salt lightly, cover and simmer gently 30 minutes or until vegetables are quite tender. Add cream and continue to simmer 5 minutes. Puree in blender. Chill. Garnish with chives and serve.

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