Vichyssoise

1. 1

   In a medium to large stock pot, melt the butter.

2. 2

   Add leeks and reduce heat to medium, add a pinch of salt, and soften leeks.

3. 3

   (about 10 minutes) Do not brown the leeks.

4. 4

   Add stock, celery, and potatoes and bring to a boil, then reduce to simmer.

5. 5

   Cover and let cook for 15-20 minutes or until potatoes are softened.

6. 6

   Remove from heat and let cool for 20-30 minutes.

7. 7

   Add salt and pepper to taste.

8. 8

   While cooking and waiting to cool, make up cream sauce.

9. 9

   In a bowl, combine sour cream, milk, and nutmeg.

10. 10

    Place in refrigerator until ready to be used.

11. 11

    Once ingredients in stock pot have cooled, use either a submersion blender or pour into a food processor and blend until smooth.

12. 12

    Serve Cold: Add cream mix to stock pot and stir well.

13. 13

    Pour entire mixture into a non-metal container and place in refrigerator for a minimum of 6 hours.

14. 14

    Serve Hot: Add cream mix to stock and heat pot over medium heat and stir until it is nice and warm.

15. 15

    Ladle soup into bowls and if you like you can garnish with parsley or chives.

No additional tips available.