Cold and beautifully flavored, this Vichyssoise is the perfect soup to serve on hot summer days!
Provided by Francine Lizotte
Categories Vegetable Soup
Time 55m
Number Of Ingredients 12
Steps:
- 1. In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
- 2. When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
- 3. Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
- 4. Note: Submerge peeled potatoes in cold water to prevent from browning.
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=4jOSEmyySO8
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