1 tablespoon of unsalted butter
2 shallots (only the white part) thinly sliced
1 small onion, thinly sliced
3 medium-sized potatoes, thinly sliced
2 cups of water or chicken broth (480 ml)
1 1/2 cups of milk (360 ml)
1/2 cup of heavy cream (120 ml)
Salt to taste
1 tablespoon of chopped fresh chives
1 tablespoon of unsalted butter
2 shallots (only the white part) thinly sliced
1 small onion, thinly sliced
3 medium-sized potatoes, thinly sliced
2 cups of water or chicken broth (480 ml)
1 1/2 cups of milk (360 ml)
1/2 cup of heavy cream (120 ml)
Salt to taste
1 tablespoon of chopped fresh chives
In a large pot, melt the butter over high heat
Add the shallots and onion and sauté lightly
Add the potatoes and water or chicken broth
Cook for about 20 to 30 minutes or until the potatoes are tender
Blend the mixture in a blender and return it to the pot to reheat
Add the milk and let it simmer
Remove from heat, let it cool, and strain through a fine-mesh sieve
Add the heavy cream, mix well, and season with salt if needed
Refrigerate for at least 3 hours
Serve chilled, garnished with chopped fresh chives
261 calories per serving
Note: 1
If using chicken broth, do not add salt
2
If the Vichyssoise is too thick, add more liquid (water, chicken broth, or milk)
Water with or without gas
