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| Classic Vichyssoise |
"Very simple recipe that tastes remarkable. What may be better? Serve cold or heat."
Ingredients :
- 1 tablespoon butter
- three leeks, bulb simplest, sliced into jewelry
- 1 onion, sliced
- 5 potatoes, peeled and thinly sliced
- salt and pepper to flavor
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1 bay leaf
- 5 cups fowl broth
- 1/4 cup heavy whipping cream
Instructions :
| Prep : | Cook : 4M | Ready in : |
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- In a huge stock pot soften butter over low warmth. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir nicely. Cover pot and continue to cook dinner for 12 minutes.
- Add fowl inventory and convey to a boil, lessen warmness and prepare dinner, partially covered for half-hour.
- Puree soup in blender or meals processor and funky.
- Prior to serving upload cream. If you are serving this soup heat you want to reheat the soup slowly so that the cream does now not exchange consistency.
Notes :
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