Vichyssoise Base

Amount 6 pounds  6 pounds  9 quarts  4 pounds  8 ounces  To Taste  As Needed

Ingredient Leeks, White -- SLICED Potato -- PEELED & CHOPPED Chicken Stock -- Good flavor Shallots -- Sliced Butter Salt And White Pepper Heavy Cream

Method

1. SAUTE SHALLOTS AND LEEKS IN BUTTER.
2. ADD STOCK AND POTATOES COOK UNTIL TENDER.
3. CHECK SEASONING.
4. ADD CREAM PRIOR TO SERVICE.

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