Amuse Bouche Vichyssoise (Potato-Leek Soup)
blended with cream, chicken broth, milk, served in shot glasses garnished with fresh chives

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Everyone loves this soup recipe, that is why this is ideal to present in little glasses for added drama. Just a few spoonfuls per person is all you need to start a Dinner Party

Amuse Bouche Vichyssoise
Recipe creation and photograph by Peggy Bucholz for
www.finedinings.com


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Prep Time: 10 min   Cook Time: 35 min   Total Time: 45 min

Ingredients:

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


Instruction:

In a saucepan saute leeks and onion in butter until tender but do not brown; add potatoes, broth and salt according to taste.  Bring to a boil then turn the heat down, cover and simmer for 35 minutes. 

Remove from heat and puree mixture in a food processor or blender with the milk and cream. Transfer to a container with a pouring spout; cover and refrigerate until ready to use.

Pour soup into shot glasses;
garnish with chives and serve.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com