Vichyssoise Recipe by John Smith
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
Vichyssoise Recipe by John Smith
Ingredients
- Leek - 2 pieces
- 10% cream - 8 fl oz
- Chicken Egg - 6 pieces
- Butter - 3.5 oz
- Chicken Broth - 1 qt
- Onion - 1 head
- Potato - 7.1 oz
- Croutons - 6 tablespoons
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Peel and cut the potato into medium-sized cubes. Heat the chicken broth.
Step 2
Slice the onion and leek into rings.
Step 3
In a pot with butter, sauté the onion over medium heat. Add the leek.
Step 4
Add the diced potato and hot broth. Cover the pot for 30 minutes.
Step 5
Boil the eggs.
Step 6
Blend the cooked vegetables until creamy and chill (*traditionally, vichyssoise is served cold, but it can also be enjoyed hot).
Step 7
Add the cream and mix well.
Step 8
Peel the eggs.
Step 9
Pour the vichyssoise into a bowl with an egg in the center and serve with croutons.
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