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Chilled Leek and Potato Soup with Orange
Vichyssoise à l'orange

Serves: 6 : 6

Slice the leeks in half lengthwise; clean and chop finely. Melt the butter in a heavy saucepan, add the leeks and the onions and cook 15 minutes over medium-low heat. Do not allow the vegetables to brown. Add the sliced potatoes to the pan; cook for 3 to 4 minutes, stirring constantly. Add the chicken broth; bring to a boil, then turn the heat down and simmer for about 20 minutes, until the potatoes are tender. In the meantime, add the orange zest to the whipping cream. Puree the soup in a food processor until smooth (or use a hand-held mixer); add the orange juice and leave to cool. Add the orange-infused whipping cream and whisk; add salt and pepper to taste. Chill until ready to serve.

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Recipe Category: Soups

4 leeks, white and tender green part only
3 tbsp butter
4 medium yellow onions, peeled and thinly sliced
5 medium potatoes, peeled and thinly sliced
1 1/2 quarts chicken stock Available Online
2/3 cup heavy whipping cream
Zest and juice of one orange
Salt and pepper

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