Search
by Ingredient

Vichyssoise Creme Glacee'

StarStarStarStarEmpty star

Your rating

Recipe

 

Yield

8 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 each leeks
washed & coarsely chopped
* Camera
1 each onions
chopped
Camera
1 tablespoon butter, unsalted
Camera
2 large russet potatoes
peeled, diced, held in ice water
* Camera
2 teaspoons salt
Camera
2 cups milk
Camera
2 cups light cream (half&half)
Camera
1 cup heavy whipping cream
Camera
1 x white pepper
to taste
* Camera
1 x chives
fresh, sliced thin
* Camera

Ingredients

Amount Measure Ingredient Features
4 each leeks
washed & coarsely chopped
* Camera
1 each onions
chopped
Camera
15 ml butter, unsalted
Camera
2 large russet potatoes
peeled, diced, held in ice water
* Camera
1E+1 ml salt
Camera
473 ml milk
Camera
473 ml light cream (half&half)
Camera
237 ml heavy whipping cream
Camera
1 x white pepper
to taste
* Camera
1 x chives
fresh, sliced thin
* Camera

Directions

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 to 40 minutes, or until the potatoes are soft.

Add milk and handh and bring the mixture just to a boil, stirring.

In a food processor, purée 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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 22981% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 651mg 27%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 16% Vitamin C 3%
Calcium 16% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe