Leeks
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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Louis Diat's Crème Vichyssoise
Glacée
 
"A first-rate soup is better than a
second-rate painting."
~ Abraham Maslow
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Louis Diat's Crème Vichyssoise Glacée
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4 leeks, dark green tops discarded
1 onion, chopped
1 tablespoon unsalted butter
2 russet baking potatoes, peeled, diced (3 cups)
2 teaspoons salt
2 cups milk
2 cups half-and-half
1 cup heavy cream
White pepper to taste
Fresh chives for garnish
Split the leeks lengthwise, wash them well, and chop them coarse.
You should have about 2 1/2 cups. In a kettle, cook leeks and onions in butter, covered,
over low heat, stirring occasionally, until they are softened. Add potatoes, with 4 cups
water and salt. Simmer mixture, covered, 30 to 40 minutes or until potatoes are soft. Add
milk and half-and-half and bring mixture just to a boil, stirring.
In a blender purée
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
it, covered, until very cold. Garnish with finely
sliced fresh chives.
Serves 8.
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Arugula Vichyssoise
Avocado Vichyssoise
Carrot Vichyssoise The
Four Seasons
Gigi's Vichyssoise
Lemon Zucchini Vichyssoise
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