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Vichysoisse


3 tablespoon butter
4 leeks
1 onion
5 cup stock
2 tablespoon parsley
1 celery stalk
2 potatoes
S and P
1/2 cup cream
12 tablespoon chives.

Sauté leeks, onion, and thinly-sliced potato. Add stock, parsley, celery, seasoning. Simmer 20-30 minutes. Blenderize, add cream. Chill overnight. Serve sprinkled with chives.




STACKS, The Art of Vertical Food

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