Vichyssoise

FREE RECIPE PREVIEW

Ingredients — preview

• 4 tablespoons butter
• 8 each leeks white part only, cleaned and thinly sliced
• 2 each medium potatoes cut into small cubes
• 2 cups chicken stock

Preparation — preview

1. In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
   Add potatoes and cook for a minute or two, stirring a few times.
   Stir in the chicken broth and bring to a boil.
2. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
   Slowly, and in SMALL batches, puree the soup at a high speed in the blender until very smooth (1-2 minutes). Do this bit by bit, never filling the blender too high.