Vichyssoise Creme Glacee
From
Ben Collver@1:124/5016 to
All on Fri Aug 15 10:22:01 2025
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Title: Vichyssoise Creme Glacee
Categories: Soups
Yield: 8 Servings
4 Leeks; washed,
- coarsely chopped
1 Onion; chopped
1 tb Unsalted butter
2 lg Russet potatoes;
- peeled, diced, keep in
- ice water to cover
2 ts Salt
2 c Milk
2 c Half & half
1 c Heavy cream
White pepper; ground
Fresh chives; sliced thin
Cook the leeks and onion in the butter in a kettle over low heat,
stirring occasionally, until they are softened. Add the diced
potatoes with their water and the salt. Simmer, covered, until the
potatoes are soft, 30 to 40 minutes.
Add the milk and half-and-half and bring the mixture just to a boil,
stirring constantly. Remove from the heat.
Puree the mixture using a food processor (doing it in batches is
easiest) and strain through a very fine sieve into a bowl. Stir in
the cream and ground white pepper to taste. Cover and chill
thoroughly.
Serve very cold, garnished with finely chopped chives.
Recipe by Chef Louis Diat
Posted by: Joel Ehrlich
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)