Fine Cooking Vichyssoise by James Peterson Recipe - Food.com
Entered for safe-keeping for ZWT5. From Fine Cooking, June/July 2009. This version uses Yukon Gold potatoes, a cross between a North American white
Ingredients
- 4 medium leeks, trimmed and washed, sliced 1/8 inch thick (about 3 cups)
- 2 large yukon gold potatoes, peeled and sliced 1/8 inch thick (about 4 cups)
- 2 cups whole milk
- 2 cups water
- 1 1/2 teaspoons kosher salt
- 1 cup heavy cream
- kosher salt, to taste
- 1 tablespoon fresh chives, thinly sliced (for garnish)
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