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Vichyssoise, American

The JOURNAL thanks all who sent in recipes for the special Christmas Recipe Section. Without these recipes, the section would not have been possible. The COMMERCE JOURNAL, Commerce, Texas, Thursday, December 16, 1971

Ingredients
  • 4 c. chicken stock (preferably fresh)
  • 4 T. butter
  • 1 c. leeks, finely chopped (white part only)
  • one-third c. small onions, finely chopped
  • ¼ c. celery, finely chopped
  • 3 c. potatoes sliced ¼ inch thick (or diced)
  • salt to taste (add extra, if to be served cold)
  • white pepper
  • 1 c. heavy cream
  • 2 T. finely chopped chives
Preparation Instructions

The broth makes the flavor of the Vichyssoise, however, canned broth makas a quick substitute. Melt the butter slowly and mix into it the chopped onions, celery and leeks. Cook for 15-20 minutes without browning ingredients. Add the sauteed onions and potato slices to hot stock and bring to a near boil. Reduce the heat to a simmer until potatoes are soft. Force broth through a sieve. Add seasoning and 1 cup of heavy cream before serving. Vichyssoise can be served hot or cold and garnished with chives.

Contributed by Mrs. Glenn P. Fournet, 156 Royal Lane, submitted this recipe for Vichyssoise., 1971

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