{"id":7654,"date":"2014-04-25T00:01:43","date_gmt":"2014-04-25T05:01:43","guid":{"rendered":"http:\/\/www.melanierobertson-king.com\/wp02\/?p=7654"},"modified":"2014-03-17T16:43:40","modified_gmt":"2014-03-17T21:43:40","slug":"atozchallenge-v-vitrified","status":"publish","type":"post","link":"https:\/\/melanierobertson-king.com\/wp02\/?p=7654","title":{"rendered":"#AtoZChallenge – V is for Vichyssoise"},"content":{"rendered":"

Vichyssoise<\/h1>\n

A French potato and leek soup served cold or heated.<\/p>\n

\"vichyssoise\"
By BocaDorada (Flickr) [CC-BY-SA-2.0 (http:\/\/creativecommons.org\/licenses\/by-sa\/2.0)], via Wikimedia Commons<\/figcaption><\/figure>How to make Vichyssoise…<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

1\u00a0tablespoon butter
\n3 leeks, bulb only, sliced into rings
\n1 onion, sliced
\n5 potatoes, peeled and thinly sliced
\nsalt and pepper to taste
\n1\/4 teaspoon dried thyme
\n1\/2 teaspoon dried marjoram
\n1 bay leaf
\n5 cups chicken broth
\n1\/4 cup heavy whipping cream<\/p>\n

Directions<\/strong><\/p>\n

    \n
  1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.<\/li>\n
  2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.<\/li>\n
  3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.<\/li>\n
  4. Puree soup in blender or food processor and cool.<\/li>\n
  5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Vichyssoise A French potato and leek soup served cold or heated. How to make Vichyssoise… Ingredients 1\u00a0tablespoon butter 3 leeks, bulb only, sliced into rings 1 onion, sliced 5 potatoes, peeled and thinly sliced salt and pepper to taste 1\/4 teaspoon dried thyme 1\/2 teaspoon dried marjoram 1 bay leaf 5 cups chicken broth 1\/4 … Continue reading #AtoZChallenge – V is for Vichyssoise<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[396,447,446,445,444],"tags":[1070,1091,1090,1089,1088],"class_list":["post-7654","post","type-post","status-publish","format-standard","hentry","category-atozchallenge","category-leek","category-potato","category-soup","category-vichyssoise","tag-atozchallenge","tag-leek","tag-potato","tag-soup","tag-vichyssoise"],"yoast_head":"\n#AtoZChallenge - 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