Vichyssoise Creme Glacee'
Yield
8 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
washed & coarsely chopped |
*
|
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
butter, unsalted
|
|
| 2 | large |
russet potatoes
peeled, diced, held in ice water |
*
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
milk
|
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
chives
fresh, sliced thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
leeks
washed & coarsely chopped |
*
|
| 1 | each |
onions
chopped |
|
| 15 | ml |
butter, unsalted
|
|
| 2 | large |
russet potatoes
peeled, diced, held in ice water |
*
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
milk
|
|
| 473 | ml |
light cream (half&half)
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
chives
fresh, sliced thin |
*
|
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.
