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Vichyssoise
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| Serves: 6 Prep: 25 min Cook: 90 min Ingredients | |
| 2 TBs | unsalted butter |
| 2 medium | leeks, thinly sliced |
| 1 large | yellow onion, sliced |
| 2 cloves | garlic, mashed |
| 6 cups | chicken stock |
| 4 large | peeled potatoes, sliced evenly in 1/4 inch slices |
| 2 sprigs | fresh thyme |
| .5 cup | heavy cream |
| Salt, to taste | |
| Cracked black pepper, to taste | |
Instructions:
In a large saucepan, add butter, leeks and onions, and cook until translucent and "melted." Do not brown vegetables. (About 30 min.) Add chicken stock, potatoes, salt, pepper and fresh thyme. Cook for 60 minutes over medium heat, or until potatoes are translucent. Stir frequently to avoid scorching. Use an immersion blender to blend to a thick, creamy texture. Add cream, bring to a boil and serve hot.
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