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chilled potato and leek soup vichyssoise

Desciption

Tags

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Nutritions

  • Carbohydrates: 264.5
  • Fats: 10.0
  • Dietary Fiber: 31.0
  • Minerals: 16.0
  • Proteins: 17.0
  • Vitamins: 16.0
  • Water: 14.0

Steps

  1. In a heavy saucepan
  2. Over medium-high heat
  3. Combine the leeks
  4. Green onions and 1 / 2 cup of the chicken stock
  5. Bring to a boil
  6. Reduce heat to low
  7. Cover and cook until the vegetables have wilted and begin to soften
  8. Approximately 8 minutes
  9. Add the diced potatoes and remaining 2 1 / 2 cups chicken stock
  10. Replace the cover and cook until vegetables are very soft
  11. 20 to 25 minutes
  12. Remove from heat
  13. Uncover and allow the soup to stand for 15 minutes to cool slightly
  14. Stir in the butter
  15. Very carefully transfer the hot vegetable mixture to blender container
  16. Puree until very smooth and in several batches if needed
  17. Season with salt and pepper
  18. Allow the soup to cool to room temperature before placing in the refrigerator
  19. When cool
  20. Cover and place in refrigerate until well chilled
  21. 3 to 4 hours or serve at room temperature
  22. Adjusting seasoning if needed
  23. To serve
  24. Divide into individual serving bowls and garnish with some of the reserved green onion tops that have been thinly sliced

Step 11

Total Time in Minute 55

Ingredients Count 7

cooking chilled potato and leek soup   vichyssoise

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Ingredients

Leeks

Green onions

Chicken stock

Yukon gold potato

Unsalted butter

Kosher salt

White pepper

chilled potato and leek soup vichyssoise Related Video

 

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