Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Vichyssoise
Here is the classic French leek and potato soup that is traditionally served cold.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
3 leeks, white part only, minced
1 onion, minced
2 Tbsp butter
4 potatoes, peeled and thinly sliced
4 cups chicken stock
1 cups 35% cream
salt
white pepper
Method/Steps
1. Heat butter in a pot, and sauté leeks and onion over low heat, until soft and translucent. Add potatoes and stock. Simmer, covered, for 15 minutes or until tender.
2. Purée the mixture with a food mill or a blender. Pour the soup back into the pot and add cream. Season with salt and pepper.
Wine and Spirits Match
Serve with Sauvignon Blanc or Semillon.