3 tablespoons leeks, thinly sliced, white portion only
1/4 small onion, thinly sliced
1-1/2 teaspoons butter
3/4 cup potatoes, peeled and sliced
1/2 cup chicken broth
salt to taste
6 tablespoons whole milk
1/4 cup heavy whipping cream
Snipped fresh chives for garnish
Preparation
In saucepan sauté leeks and onion in butter until tender but not brown;
add sliced potato, chicken broth and salt according to taste; bring to a
boil; cover and simmer 35 minutes. Puree vichyssoise leek soup in food
processor or blender with the milk and cream; transfer to container with
pouring spout; refrigerate.
Pour soup into shot glasses; garnish with chives and serve the amuse
bouche vichyssoise leek soup.
muse
Bouche
