🌿 Leek Vichyssoise

Ingredients

• 🥬400 g leeks
• 🥔200 g potato
• 🍲500 ml chicken stock
• 🥛100 ml double cream
• 🧈20 g butter
• 🧂to taste salt

• Recipes with leek
• Recipes with potatoes
• Recipes with cooking cream
• Recipes with butter

Method, step by step

1. Clean and chop the leeks, using only the white part. Peel and dice the potato.
2. Sauté the leeks in butter over low heat for 8 minutes without letting them brown.
3. Add the potato and chicken stock. Simmer for 20 minutes over medium heat until tender.
4. Blend until very smooth, stir in the cream, and adjust the salt and white pepper.
5. Chill in the fridge for at least 2 hours. Serve cold.