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Vichyssoise Creme Glacee'

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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
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1 each onions
chopped
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1 tablespoon butter, unsalted
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2 large russet potatoes
peeled, diced, held in ice water
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2 teaspoons salt
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2 cups milk
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2 cups light cream (half&half)
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1 cup heavy whipping cream
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1 x white pepper
to taste
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1 x chives
fresh, sliced thin
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Ingredients

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

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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?
 

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