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Vichyssoise with Ermite Cheese https://www.metro.ca/userfiles/image/recipes/Vichyssoise-Bleu-Ermite-canadien-3782.jpg PT15M PT40M PT1H55M
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.
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5 leeks, white part only 4 medium-sized potato 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
Vichyssoise with Ermite Cheese

Vichyssoise with Ermite Cheese

Rate this recipe
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6
servings
0:15
Preparation
0:40
COOKING
1:55
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 5
    leeks, white part only
  • 4
    medium-sized potato
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  • 1
    celery stalk
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    PRODUCT OF MEXICO, No. 1 GRADE ORGANIC GARLIC 85 g PRODUCT OF SPAIN


  • 1/4 cup
    (60 mL)
    unsalted butter
  • 4 cups
    (1 L)
    chicken broth
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  • 1/2 tsp.
    (5 mL)
    salt
  • 3 cups
    (750 mL)
    milk
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    SELECTED SIZES, SELECTED VARIETIES


  • 2 cups
    (500 mL)
    whipping cream (35%)
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  • 2 oz
    (60 g)
    canadian ermite blue cheese
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    DELI CUT, 2.86/100 g


  • 2 Tbsp.
    (30 mL)
    chopped chives
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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.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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