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recipes:vichyssoise

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recipes:vichyssoise [2019/10/26 22:11] (current)
Celti created
Line 1: Line 1:
 +====== Vichyssoise ======
 +<block small rightalign>​Credit:​ [[user:​Celti]]</​block>​
 +===== 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.
recipes/vichyssoise.txt · Last modified: 2019/10/26 22:11 by Celti