Classic Vichyssoise

INGREDIENTSClassic Vichyssoise

  • In a large stock pot melt butter over low heat.
  • Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper.
  • Add thyme, marjoram, bay leaf and stir well.
  • Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream and garnish with chives.

Approx. Cost - $1.12/serving*
Suggested Sell - $3.99-$5.99
Profit - $2.87-$4.87/serving
*Includes a provision of $0.30 for garlic crostini.