Crème Vichyssoise Glacee Recipes
CRèME VICHYSSOISE GLACEE
Make and share this Crème Vichyssoise Glacee recipe from Food.com.
Provided by 2Bleu
Categories Potato
Time 8h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
- Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
- Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
- Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.
Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5
CREME VICHYSSOISE GLACEE
Steps:
- Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.
- Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.
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- Place a nonstick saucepan over medium heat. Add butter and olive oil to the pan then sauté garlic and leeks. Stir occasionally for about 5 minutes or until the leeks have softened.
- Gradually pour the chicken broth and potatoes into the pan. Bring it to a rapid boil over high heat then quickly reduce it to medium-low. Loosely put the lid on to allow steam to come out. Leave it to simmer for approximately 30 minutes or until the veggies have become tender.
- While waiting for the potatoes to soften, get a medium-sized bowl, and combine the sour cream with the heavy cream. Add a pinch of salt and pepper, as needed. Mix until well incorporated.
- Take the pan off the heat and let it rest for about 5 to 10 minutes. Get your high-powered blender and pour the contents in. You may need to work in batches, depending on the capacity of your blender and the amount of soup you are making. Puree the soup on high until it becomes smooth.
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