Anthony Bourdain's Les Halles Vichyssoise


  • 4 tablespoons butter
  • 8 leeks, white part only, cleaned and thinly sliced
  • 2 medium potatoes, cut into small cubes
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 4 fresh chives, finely chopped
  • 1 pinch nutmeg

1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce...

View full recipe at SpringPad


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