Subj : Vichyssoise Creme Glacee
To   : All
From : Ben Collver
Date : Fri Aug 15 2025 10:22 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vichyssoise Creme Glacee
 Categories: Soups
      Yield: 8 Servings

      4    Leeks; washed,
           - coarsely chopped
      1    Onion; chopped
      1 tb Unsalted butter
      2 lg Russet potatoes;
           - peeled, diced, keep in
           - ice water to cover
      2 ts Salt
      2 c  Milk
      2 c  Half & half
      1 c  Heavy cream
           White pepper; ground
           Fresh chives; sliced thin

  Cook the leeks and onion in the butter in a kettle over low heat,
  stirring occasionally, until they are softened. Add the diced
  potatoes with their water and the salt. Simmer, covered, until the
  potatoes are soft, 30 to 40 minutes.

  Add the milk and half-and-half and bring the mixture just to a boil,
  stirring constantly. Remove from the heat.

  Puree the mixture using a food processor (doing it in batches is
  easiest) and strain through a very fine sieve into a bowl. Stir in
  the cream and ground white pepper to taste. Cover and chill
  thoroughly.

  Serve very cold, garnished with finely chopped chives.

  Recipe by Chef Louis Diat

  Posted by: Joel Ehrlich

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