n2ize
02-11-2009, 06:29 PM
here is my girl friends ultra super easy recipe for cold vichysoisse.
1 and 1/2 quart of water or skimmed milk.
3-5 cups of chopped leeks (or small onions) :D
1/2 to 1 cup diced celery
4 cups of diced potatoes... diced small.
1/2 teaspoon black pepper
1 and 1/2 teaspoons salt.
Dump all the above into a large enough pot and boil then simmer till all the ingredients are tender. It helps to get up off your butt and stir it once in a while.
Once its ready stir in 1 cup of heavy cream. Keep it heating on a low flame for a few more minutes. At this point you might want to taste some of it and decide if it needs more salt, cream, or whatever you might like. Then turn off the heat. Let it cool off a ways..
Now, dump it into a serving dish. Put it in the refrigerator and make it nice and cool. Before serving it garnish it with some parsely and chopped chives. It makes it look nicer and adds flavour.
She recommends serving it in the summer, and says it's best served along with some chilled French wine, preferably a white wine.
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Slight revision... she says's turn off the heat and let it cool slightly before adding the heavy creame. Don't boil or overheat the cream or else it goes all funky on you.
1 and 1/2 quart of water or skimmed milk.
3-5 cups of chopped leeks (or small onions) :D
1/2 to 1 cup diced celery
4 cups of diced potatoes... diced small.
1/2 teaspoon black pepper
1 and 1/2 teaspoons salt.
Dump all the above into a large enough pot and boil then simmer till all the ingredients are tender. It helps to get up off your butt and stir it once in a while.
Once its ready stir in 1 cup of heavy cream. Keep it heating on a low flame for a few more minutes. At this point you might want to taste some of it and decide if it needs more salt, cream, or whatever you might like. Then turn off the heat. Let it cool off a ways..
Now, dump it into a serving dish. Put it in the refrigerator and make it nice and cool. Before serving it garnish it with some parsely and chopped chives. It makes it look nicer and adds flavour.
She recommends serving it in the summer, and says it's best served along with some chilled French wine, preferably a white wine.
---
Slight revision... she says's turn off the heat and let it cool slightly before adding the heavy creame. Don't boil or overheat the cream or else it goes all funky on you.