Crème Vichyssoise Glacee Recipes

Steps:

• Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.
• Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
• Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
• Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
• Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.