Classical Vichysoisse Soup

Vichysoisse soup is exquisite and it is the perfect base for a variety of soups with just adding other ingredients, for example fungi or asparagus. If you unconditional soups you must try the corn soup with chili (look for recipe) and the dish Ice and Fire (looking for the recipe).
This recipe is courtesy of Chef Carlos Fernandez of Hi-Life Café.

Ingredients

• 3 large leeks (broken into large pieces)
• 6 Tbsp. butter
• 12 cups chicken broth
• 5 Idaho potatoes (peeled and cut into large pieces)
• ¾ cup half & half
• Salt and pepper to taste

Preparation

In a skillet melt the butter and saute the leeks until transparent, but not browned. Add chicken broth and potatoes and bring to a boil over high heat for 40 minutes. Remove from heat and let cool for ½ hour. Add salt, pepper and half and half and puree in blender.
Chill at least 3 hours. Serve cold in chilled bowls.

Servings: 12

Cooking time: 40 min

Ready in: 40 min