Quick Vichyssoise

Serves 6


  • 1 leek
  • 1/2 small onion
  • 1 tbs. butter
  • 1 lb. potatoes
  • 1 1/2 cups water
  • 1 1/2 cups consommé
  • 1 cup milk
  • 1 cup thin cream
  • 1 tbs salt
  • 1/8 tbs. pepper


Finely slice leek and onion. These should give 3/4 cup leek and 1/4 onion. Cook onion and leek melted butter until tender. Add finely sliced potato and the water. Cook for 20 or 30 mins. or until potatoes are soft. Add consommé and cook over medium heat for a further 10 mins. Osterize all ingredients. Add hot milk and cream. Season with salt and pepper and store in refrigerator until very cold. Serve in cold cups and sprinkle with chives or chopped spring onions. Serves 6

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