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Creme Vichyssoise Glacee
Yields: 1 serving(s)
Ingredients
- 6 large leeks
- 2 ounce(s) unsalted butter
- 6 medium potatoes; peeled, finely sliced
- 2 pint(s) chicken stock or water
- Salt
- Black pepper; freshly ground
- 6 ounce(s) cream
- Fresh chives
Directions
- Trim the leeks and slice the white parts very finely.
- Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
- Add the potatoes and stir to mix.
- Pour in the stock and season.
- Bring to a boil, then simmer 40 minutes.
- Allow to cool a little, then whizz the whole lot in a blender until smooth.
- Leave to get cold, and stir in the cream.
- Check the seasoning, adding some pepper.
- Chill thoroughly for 6 hours to overnight.
- Serve in nice little bowls with snipped chives sprinkled on top.
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