Vichyssoise
3 leeks
3 Tbsp butter
1 rub celery
3 potatoes, peeled
1 qt chicken stock
½ cup white wine
1 cup sour cream
Dash of hot pepper sauce
Salt and pepper to taste
Dash of nutmeg
Chopped chives for garnish
Using the white part of the leeks, put through slicing blade of food processor. Saute in butter until soft, not brown. Slice potatoes and add to leeks with chicken stock and wine; cook until potatoes are done. Puree boiled potatoes. Using steel blade, put potatoes into bowl and process until smooth, return to pan. Add sour cream and seasonings. Chill: garnish with chives. Serves 8.
3 leeks
3 Tbsp butter
1 rub celery
3 potatoes, peeled
1 qt chicken stock
½ cup white wine
1 cup sour cream
Dash of hot pepper sauce
Salt and pepper to taste
Dash of nutmeg
Chopped chives for garnish
Using the white part of the leeks, put through slicing blade of food processor. Saute in butter until soft, not brown. Slice potatoes and add to leeks with chicken stock and wine; cook until potatoes are done. Puree boiled potatoes. Using steel blade, put potatoes into bowl and process until smooth, return to pan. Add sour cream and seasonings. Chill: garnish with chives. Serves 8.
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