Vichyssoise

1. 1

   In a large saucepan, melt butter over low heat.

2. 2

   Add leeks, cover and cook 10 minutes or until very soft (do not brown), stirring occasionally.

3. 3

   Add potatoes and stock.

4. 4

   Bring to a boil, then reduce to simmer.

5. 5

   Cover and cook for 20 minutes, or until potatoes are tender.

6. 6

   Remove from heat.

7. 7

   Puree soup with an immersion blender or in food processor.

8. 8

   Cool slightly, then stir in evaporated milk, salt and pepper.

9. 9

   Transfer to a non-metallic dish.

10. 10

    Cover and refrigerate until cold, about 6 hours or overnight.

11. 11

    Check seasoning.

12. 12

    Garnish with chopped parsley or chives.

No additional tips available.