Velvety Vichyssoise
A velvety smooth soup. It's lightly seasoned and should be served well chilled.
- Prep: 15 min
- Cooking: 25 min - 30 min
- Refrigeration: 3 h
Ingredients
- 2 leeks
- 2 tbsp (30 mL) butter
- 2 onions chopped
- 3 potatoes peeled and chopped
- 2 tbsp (30 mL) fresh coriander chopped
- Salt and pepper to taste
- 2 cups (500 mL) chicken stock
- 1 1/2 cups (375 mL) 35 % whipping cream
- Garnish
- 1 tbsp (15 mL) finely chopped chives
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
Preparation
Wash and chop leeks; discarding outer green leaves.
Melt butter in medium saucepan. Add leeks to pan with onions, potatoes, coriander, salt and pepper. Cook over a low heat for 10 min.
Add stock; bring to a boil and simmer for 20 min or until potatoes are cooked. Allow to cool for 10 min.
Blend in blender or food processor until mixture is smooth. Stir in cream. Season to taste. Refrigerate for at least 3 hrs. Just before serving, sprinkle with chives.
Tips
Learn more about
Nutritional information
Per servingEnergy: | 234 Calories |
Protein: | 3 g |
Carbohydrate: | 16 g |
Fat: | 19 g |
Fibre: | 2 g |
Sodium: | 580 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 5 % / 58 mg |
Folate: | 10 % |
Vitamin A: | 21 % |
Vitamin B6: | 12 % |
Vitamin D: | 12 % |