Leek & potato (Vichyssoise): Difference between revisions
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According to ''Larousse Gastronomique'' vichyssoise is 'a leek and potato soup thickened with fresh cream and served cold, garnished with chopped chives'. I, however, prefer it hot. | |||
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I prefer liquidising and sieving for smooth soup, but leaving chunky is also fine. | |||
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