Vichyssoise with Ermite Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 40 min |
| Total: | 1 h 55 min |
servings
| Category: | Soups |
| Subcategory: | Cold Soup |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 5 leeks, white part only
- 4 medium-sized potatoes
- 1 celery stalk
- 1/4 cup (60 mL) unsalted butter
- 4 cups (1 L) chicken broth
- 1/2 tsp. (5 mL) salt
- 3 cups (750 mL) milk
- 2 cups (500 mL) whipping cream (35%)
- 2 oz (60 g) Canadian Ermite blue cheese
- 2 Tbsp. (30 mL) chopped chives
Preparation
Wash leeks thoroughly and slice thinly. Peel, wash and dice potatoes. Cut celery into thin sticks.
In a saucepan, melt butter over medium heat and cook leeks until soft but not coloured. Add potatoes, celery, broth and salt. Bring to a boil and cook over medium heat for 30 to 35 minutes. Purée mixture in a blender.
Return purée to saucepan, add milk and half of the cream. Bring to a boil, whisking frequently. Immediately remove soup from heat and add cheese. Let cool.
Pour soup into a large tureen. Blend in remaining cream and refrigerate for 1 hour. Sprinkle with chopped chives and serve cold.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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