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Vichyssoise (cream of leek and potatoes soup)
Ingredients:

300 grams Leek (only the white part)
50 grams butter
10 ml olive oil
1 small onion
1 medium potato
100 ml heavy cream
200 ml chicken stock

Instruction:

In a large heavy sauce pan, melt the butter together with the olive oil and add the leek, potato and onion. Fry them a but until translucent. Than add the chicken stock and a bit of salt over the vegetables and bring it to a boil over high heat. Cover partially, reduce heat and simmer for 20 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender or in batches in a food processor. Add in the heavy cream and reheat before serving. Enjoy it! Is delicious.

Source: cookpad.com