recipes:soup:vichyssoise
Differences
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recipes:soup:vichyssoise [2016/11/18 15:45] – created Celti | recipes:soup:vichyssoise [2019/10/26 22:11] (current) – removed Celti | ||
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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, < | ||
- | * 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, < | ||
- | * 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. |
recipes/soup/vichyssoise.1479509105.txt.gz · Last modified: 2016/11/18 15:45 by Celti