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recipes:soup:vichyssoise

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recipes:soup:vichyssoise [2019/10/26 22:11]
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-====== Vichyssoise ====== 
-===== Utensils ===== 
-  * Heavy-bottomed soup pot, 6+ qt. 
-  * Heat-proof immersion blender. 
-  * Standard knives, stirring spoon, etc. 
  
-===== Ingredients ===== 
-  * Butter, 1 stick. 
-  * Kosher salt, <sup>1</sup>/<sub>4</sub> tsp. 
-  * Leeks, 3 lbs., cleaned and diced. 
-  * Potatoes, 3 lbs., peeled and diced. 
-  * Chicken stock, 2 quarts. 
-  * Buttermilk, 1 quart. 
-  * Heavy cream, 1 quart. 
-  * Cream sherry, <sup>1</sup>/<sub>2</sub> cup or to taste. 
-  * Salt and pepper to taste. 
-  * Chives for garnish. 
- 
-===== Preparation ===== 
-  - Melt the butter over medium heat. 
-  - Add the diced leeks and kosher salt and sweat for 5–10 minutes. 
-  - Simmer over medium-low heat until tender, stirring occasionally. 
-  - Add the diced potatoes and chicken stock and bring to a boil. 
-  - Reduce heat to low and simmer covered until potatoes are soft. 
-  - Remove from heat and puree until smooth. 
-  - Stir in heavy cream and buttermilk. 
-  - Season to taste and serve or chill immediately.