Vichyssoise

1. 1

   Discard the green tops of the leeks and split the leeks lengthwise.

2. 2

   Wash in cold running water to remove all sand.

3. 3

   Drain and finely chop.

4. 4

   Peel and slice the potatoes.

5. 5

   Melt the butter in a large pot.

6. 6

   Add the leeks and saute over moderate heat, until wilted.

7. 7

   Add the curry powder and cook for 1 minute.

8. 8

   Add the chicken stock and potatoes.

9. 9

   Bring to a boil, reduce the heat to low, and simmer for

10. 10

    45 minutes to 1 hour, until the potatoes are tender.

11. 11

    Puree the mixture in a food processor.

12. 12

    Cover and chill.

13. 13

    When ready to serve, whisk in the buttermilk, adjust the seasoning.

14. 14

    Serve in chilled bowls, with a sprinkling of the chopped chives and a grind of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.