Easy Vichyssoise

Ingredients

• 4 large potatoes, sliced
• 1 large onion, sliced
• 6 or 8 leeks, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• salt and pepper
• 2 tablespoons butter
• 2 cups water
• few sprigs parsley or sorrel

Method

1. 1

   Boil all the ingredients in the left column to a mush, then mash through a sieve or ricer, then through a fine sieve.

2. 2

   Add the chicken broth which is strained and the heavy cream.

3. 3

   Chill.

4. 4

   After the soup is in the bowls or plates sprinkle chopped chives over the top.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 8. The excerpt below is the record exactly as published.

Easy Vichyssoise 4 large potatoes, sliced 2 cups chicken broth 1 large onion, sliced 1 cup heavy cream 6 or 8 leeks, chopped chopped chives salt and pepper 2 tablespoons butter 2 cups water few sprigs parsley or sorrel

Cook this with the app: pantry check, scaling, and the assistant.