Yields
6 servings
A velvety smooth, creamy texture with no cream.
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ingredients
4
large leek
2
Tbsp vegetable or olive oil
4
cup sliced peeled potato
3
cup chicken broth
¼
tsp salt
¼
tsp freshly ground pepper
2
cup Natrel Lactose Free Milk
chopped parsley or chives, optional
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directions
Step 1
TRIM leeks and wash well. Slice white and tender green part only. Sauté sliced leeks in oil in large saucepan on low heat stirring often until softened, about 10 minutes. Add potatoes, broth, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 30 minutes, or until potatoes are tender. Puree mixture in blender, half at a time, until smooth. Stir in Natrel Lactose Free Milk. Cover and refrigerate until cold, 4 hours or overnight. Serve cold with a sprinkling of parsley or chives.
Step 2
Tips:
Vichyssoise is traditionally served cold, but its wonderful warm too.
Process to desired consistency. Some like it very smooth and some like a slightly coarser texture.