Vichyssoise from The Robert Carrier Cookbook by Robert Carrier
Cut the green tops from the leeks and cut the white parts into 1-inch lengths. Sauté the white parts gently in butter until soft. Do not allow to brown. Peel and slice potatoes and add to leeks...
Ingredients
- ½ pint double cream
- 6 large leeks
- finely chopped chives
- 1½ pints chicken stock
- salt, freshly ground black pepper and nutmeg
- 4 tablespoons butter
- 4 medium potatoes
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