Vichyssoise

1/2 cup butter
1 cup diced celery
2 cups scallions (or leeks) -- chopped
2 cups potatoes -- peeled & sliced thin
1 quart chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
2 cups cream

Saute celery and onions in butter, stirring constantly, until tender. Add chicken broth and potatoes. Season with salt and cayenne pepper. Cook until potatoes are tender, about 30 to 40 minutes. Puree in blender. Stir in cream. Return to heat and heat through without bringing to a boil. Serve hot or chill and serve cold.
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04-04-04, 10:17 PM
Tree
I always thought that vichyssoise was supposed to be served cold! Which way is best, in your opinion?

04-05-04, 03:44 AM
FredPuli
Cold.Though as I've never seen it served hot this may not be a complete judgment ! It is thought of as a cold soup in France (or at least it is in the South here ) and in the UK too ( not that you may regard the latter as evidence of anything of good culinary practice Big Grin

This message has been edited. Last edited by: DorianGreyed,