Classic Vichyssoise

Very simple recipe that tastes great. What could be better? Serve cold or warm.

Step: 1

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.

Step: 2

Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.

Step: 3

Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.

Step: 4

Puree soup in blender or food processor and cool.

Step: 5

Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Per Serving: 334 calories; protein 7g; carbohydrates 59.1g; fat 8.9g; cholesterol 28mg; sodium 56.6mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.