Vichyssoise creme glacee' Recipe

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Vichyssoise creme glacee'

Artist:	_	Yield:	8
Categories:	French, Soups & Stews, Western European	Rating:	0
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Ingredients:

4		Leeks, washed & coarsely cho
		-ped
1		Onion, chopped
1	tbsp	Unsalted butter
2	large	Russet potatoes, peeled & di
		-ed, held in ice water
2	tsp	Salt
2	cup	Milk
2	cup	Half&half
1	cup	Heavy cream
		White pepper to taste
		Fresh chives, thinly sliced

Procedures:

1	In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened.
2	Add the potatoes with the water and the salt.
3	Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft.
4	Add milk and h&h and bring the mixture just to a boil, stirring.
5	In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl.
6	Stir the cream and white pepper into the soup and chill, covered, until it is very cold.
7	Garnish with chives and serve cold.
8	Makes about 11 cups.
9	A gourmet mag.
10	Favorite, 1954, by louis diat, who was chef de cuisine at the ny ritz-carlton and a gourmet contributor.
11	He invented vichyssoise.