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Sel De La Terre Vichyssoise

1/4 lb. butter
3 lbs. leeks, white parts only, cleaned and sliced
1 stalk celery, chopped
2 cloves garlic
1 sprig fresh thyme
2 bay leaves
1 qt. chicken stock
1 1/2 lbs. Russet potatoes, peeled and sliced
2-2 1/2 C. heavy cream
Salt and ground white pepper
Pinch of nutmeg
Chives, chopped

Melt butter. Gently saute leeks, celery, garlic, thyme and bay leaves until leeks become translucent, 8-10 minutes. Do not allow any color to develop. Add chicken stock and potatoes. Simmer until potatoes are cooked through, approximately 25 minutes. Puree. Add heavy cream. Return to simmer. Season with salt, pepper and nutmeg. Strain through fine mesh. Chill and check seasoning again when cold. Garnish with chives.

Makes 4-6 servings.

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