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Vichyssoise

“Once you have mastered a technique, you hardly need look at a recipe again.” J. Child


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Vichyssoise
 
 
3 c sliced leeks (white and tender green parts)
3 c peeled, chopped baking potatoes
6 c water
1 1/2 t salt
1/2 c sour cream or creme fraiche
1/2 c cream
  1. Bring the ingredients to boil. Cover partially and simmer 30 minutes, until tender.
  2. Cool. Puree with an immersion blender or blender.
  3. Stir in 1/2 cup cream and chill.
  4. Serve each portion with a dollop of the sour cream.

Serves 6