Crème Vichyssoise

Crème Vichyssoise Despite its French name, this soup was created by the chef of New York hotel in 1910 and has since become universally famous. It is always served chilled.


6 persons	4 hours 10 minutes	30 minutes	40 minutes	3 hours

Ingredients
Instructions

Ingredients

900 grams Leeks
450 grams Potatoes
50 grams Butter
1 stick Celery
600 ml Chicken Stock
600 ml Milk
Salt & Black Pepper
Pinch Nutmeg, grated
300 ml Double Cream

Garnish:

Carrot, grated or
Parsley, chopped

Instructions

Trim the roots and course outer leaves from the leeks and wash them thoroughly in cold water.
Slice the leeks diagonally into thin slices.
Peel and coarsely dice the potatoes.
Melt the butter in a large sauté pan and add the leeks and potatoes.
Cook the vegetables over moderate heat for 7 minutes, stirring continuously.
Add the scrubbed and coarsely chopped celery to the pan.
Pour over the stock and the milk, and bring to the boil.
Season with salt, pepper and nutmeg.
Simmer the soup for 25 minutes or until the vegetables are tender.
Allow the soup to cool slightly before liquidising it or rubbing it through a sieve.
Correct seasoning and stir in the cream.
Chill the soup in the fridge for 3 hours.
Serve in individual bowls, garnished with fresh grated carrot.