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Suggest a better descriptionIn a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 | ||
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Calories: 323 | ||
Calories from Fat: 195 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 66.9mg | 21 % | |
Sodium 52.6mg | 2 % | |
Potassium 619mg | 16 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 26.3g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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