Vichyssoise

Vichyssoise

For  10 Portions

Ingredients

1. Butter   : 90 gm.
2. Onion, sliced   : 150 gm.
3. Leeks, white part sliced   : 300 gm.
4. Chicken stock   : 1000 ml.
5. Potato , sliced   : 450 gm.
6. Bouquet garni   : 1 EA.
7. Seasoning   : To taste.
8. Cream   : 180 ml.
9. Chives, chopped   : 30 gm.

Method

• Melt the butter in a thick botto pan.
• Add the onions and leeks.
• Cook for few  minutes without colouring, with the lid on.
• Add the stock and potatoes.
• Add bouquet garni and simmer for 30 minutes.
• Remove bouquet garni and skim it.
• Liquidise the soup .
• Strain through a fine seive or a chinoise .
• Return to a clen pan and reboil it.
• Finish it with a cream and garnish it with chopped fresh chives.
• Usualy served chilled.