Vichyssoise (Cold Leek and Potato Soup) - alive magazine
A memory from my childhood I still enjoy today. 1 large russet potato 3 medium-sized leeks 3 Tbsp (45 mL) extra-virgin olive oil 1 tsp (5 mL) lemon juice 1 tsp…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Ingredients
- 1 large russet potato
- 3 medium-sized leeks
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) freshly ground white pepper to taste
- 5 cups (1.25 L) low-sodium chicken or vegetable broth
- 3/4 cup (180 mL) 15% cream or homogenized milk
- Fresh chives
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