Vichyssoise Creme Glacee'

* Exported from MasterCook *

VICHYSSOISE CREME GLACEE'

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Leeks, washed & coarsely cho
-ped
1 Onion, chopped
1 tb Unsalted butter
2 lg Russet potatoes, peeled & di
-ed, held in ice water
2 ts Salt
2 c Milk
2 c Half&half
1 c Heavy cream
White pepper to taste
Fresh chives, thinly sliced

In a kettle, cook leeks and onion in the butter over
low heat, stirring occasionally, until they are
softened. Add the potatoes with the water and the
salt. Simmer the mixture, covered, for 30-40 minutes,
or until the potatoes are soft. Add milk and h&h and
bring the mixture just to a boil, stirring. In a food
processor, puree the mixture in batches, and strain it
through a very fine sieve into a bowl. Stir the cream
and white pepper into the soup and chill, covered,
until it is very cold. Garnish with chives and serve
cold. Makes about 11 cups. A Gourmet Mag. favorite,
1954, by Louis Diat, who was Chef de Cuisine at the NY
Ritz-Carlton and a Gourmet contributor. He invented
vichyssoise.



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