CLASSIC VICHYSSOISE RECIPE | ALLRECIPES
Provided by: 2doulas
Categories: Vegetable Soup
Total time: 1 hours 10 minutes
Prep time: 15 minutes
Cook time: 55 minutes
|1 tablespoon butter|
|3 leeks, bulb only, sliced into rings|
|1 onion, sliced|
|5 medium potatoes, peeled and thinly sliced|
|salt and pepper to taste|
|½ teaspoon dried marjoram|
|¼ teaspoon dried thyme|
|1 bay leaf|
|5 cups chicken broth|
|¼ cup heavy whipping cream|
- Melt butter in a large stockpot over low heat. Add leeks and onion; cover and cook for 10 minutes.
- Stir in potatoes; season with salt and pepper. Add marjoram, thyme, and bay leaf; stir well. Cover and cook for 12 minutes.
- Pour in chicken broth. Bring to a boil, reduce heat, and cook, partially covered, for 30 minutes.
- Purée soup in a blender or food processor. Allow to cool to room temperature, then stir in cream.
Calories 334.1 calories, CarbohydrateContent 59.1 g, CholesterolContent 28 mg, FatContent 8.9 g, FiberContent 7.6 g, ProteinContent 7 g, SaturatedFatContent 5.4 g, SodiumContent 56.6 mg, SugarContent 5.9 g
PARTENARIAT : TENTATION FROMAGE DE “LES RENDEZ-VOUS …
Provided by: Les Rendez-Vous Gourmands… et Créatifs