You have got to love my recipe cards. You can tell this is a keeper and has been around a while. It came from my dear friend Lynn O'Reilly who is a fantastic cook. I would like to get my hands on more of her goodies.
3 large leeks, white part only
4 medium baking potatoes, peeled and chopped
1 onion chopped
4 tablespoons butter
5 cups chicken broth
3 cups heavy cream
chives, or tarragon to garnish
Melt butter, add potatoes and leeks, onion and cook until tender. Stir in the chicken stock and simmer for 1 hour. Pour through a sieve or preferably a food mill, pressing down and extracting all the liquid. Puree vegetables and add to the stock with the cream.
Vichyssoise has very basic ingredients. I decided since I was cooking one soup for my friend who is under the weather, that I could easily make the zucchini soup for her as well. If you want to find the zucchini soup recipe, you can search in the soup category of my blog. The white funny looking tool in the third photo, is the handy food mill. It is a must when making purees of any kind. Not expensive to buy but comes in handy about twice or three times a year. It is great when making a raspberry sauce because it grinds everything down and makes the sauce very smooth and it holds back all of the seeds.