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VICHYSSOISE #2

Serving Size: 16
Yield: 1 Gallon

Step One

    4 Leeks; Whites Only -- thin slice
    1 Onions -- thin slice
    1 Carrot -- thin slice
    2 Celery Ribs -- fine chop
    1/2 cup Butter

                      
Step Two

    5 Cups Chicken Stock
    1 cup White Wine
    3 pounds Potatoes -- thin slice
    2 Tablespoons Fresh Parsley -- chopped

                      
Step Three

    3 Cups Half And Half
    1/8 teaspoon Mace
    Salt And White Pepper -- to taste
    Cayenne Pepper -- to taste

    1 cup Heavy Cream


[1) Saute vegetables for 10 minutes in saucepan.....

[2) Add ingredients in STEP TWO, simmer for 30-45 minutes STRAIN through sieve

[3) Add 1/2 & 1/2 and seasonings, bring to a simmer and REMOVE from heat.
Place pan in Cold water and chill thoroughly.

[4) Add Heavy Cream when chilled, and whip for 2 minutes.  Garnish with chives.


Per Serving: 265 Calories; 17g Fat (58.4% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 770mg Sodium.
 

 

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