Vichyssoise with Chicken Broth
From: Honey, Laval, Quebec, Canada
Comments: Serve cold.
Servings: 4
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 2 leeks, minced [white part only]
  • 1 large onion, peeled and minced
  • 4 large potatoes, peeled and minced
  • 6 cups [1 1/2 L] hot light chicken broth
  • Bouquet garni:
  • 1/4 teaspoon [1 mL] thyme
  • 1 bay leaf
  • 1/4 teaspoon [1 mL] basil
  • 1/2 teaspoon [1 mL] chervil
  • Salt and pepper
  • 1/2 to 1 cup [125 - 250 mL] thick cream [35%]
  • Freshly chopped parsley
  • 1 tablespoon [15 mL] freshly chopped chives
  • Melt butter, add minced leeks and onion.
  • Cover and leave to simmer for 15 minutes, stirring occasionally.
  • Add minced potatoes, chicken broth and bouquet garni; salt and pepper.
  • Bring to a boil over high heat, lower heat to medium and leave to simmer for 40 minutes, uncovered.
  • Remove from heat and stir in cream.
  • Refrigerate and serve cold, garnished with freshly chopped parsley and chives.