Crème Vichyssoise Glacee Recipes
CRèME VICHYSSOISE GLACEE
Make and share this Crème Vichyssoise Glacee recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
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