Amuse Bouche Vichyssoise (Potato-Leek Soup)
enhanced with cream, leeks, chicken broth, milk, served in shot glasses garnished with
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
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
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
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 serve.
Pour soup into shot glasses;
add chives and serve.
recommendation: Pinot Gris; Chardonnay|