Best Crème Vichyssoise Glacee Recipes

Creme Vichyssoise Glacee image

Provided by Food Network

Time 7h10m

Number Of Ingredients 8

6 good size leeks
2 ounces unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints (4 cups) chicken stock or water
Salt
Black pepper, freshly ground
6 fluid ounces thick cream
Fresh chives

Steps:

Wash and trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes and stir to mix. Pour in the stock and season with salt and pepper. Bring to a boil, then simmer 40 minutes.
Allow to cool a little, then whizz the whole lot in a blender until smooth. Leave to get cold, and stir in the cream. Check the seasoning, adding some pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little bowls with snipped chives sprinkled on top.

Crème Vichyssoise Glacee image

Provided by 2Bleu

Categories Potato

Time 8h40m

Yield 4 serving(s)

Number Of Ingredients 9

6 leeks
2 tablespoons unsalted butter
6 medium potatoes, peeled and finely sliced
2 pints chicken stock
1/4 teaspoon ground mace
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
fresh chives, for garnish

Steps:

Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft.
Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes.
Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature.
Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.

Nutrition Facts : Calories 619.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 83.6, Sodium 697.6, Carbohydrate 84.6, Fiber 9.5, Sugar 11.5, Protein 15.5