Vichyssoise or Potage Parmentier
Vichyssoise or Potage Parmentier
Ingredients
- 4 cups (380 g) sliced leeks
- 2 tbsp butter
- 5 cups (1.25 litres) chicken broth
- 2 1/2 cups (400 g) Russet potatoes, peeled and diced (about 3 potatoes)
- 1/2 cup (125 ml) 35% whipping cream
Instructions
- In a pot, soften the leeks in the butter until translucent, about 5 minutes. Add the broth and potatoes. Bring to a boil. Cover and simmer until the potatoes are tender, about 15 minutes.
- Purée the soup in a blender until smooth. Season with salt and pepper. Add the cream (see note). To serve the soup cold, transfer to a bowl and let cool. Cover and refrigerate for 4 hours or until fully chilled.
- Serve hot or cold in bowls, glasses or cups. Season with pepper.
Vichyssoise or Potage Parmentier