MOREL VICHYSSOISE
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SERVES FOUR
3 c. Potato, peeled
3 c. Leeks, green removed
2 c. Morel Mushrooms, washed
4 c. Chicken Stock
1 ½ c. Heavy Cream
1 large Bay Leaf
Salt to taste
1 bunch Chives, sliced
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-Peel and cut Potato in a large dice. Slice Leeks into rings and put both into a 4-quart pot.
-Clean the Mushrooms to remove any dirt or nature that might be in them. Place into the same pot.
-Add your Chicken Stock and Heavy Cream into the pot and bring to simmer. Add a heavy pinch of Salt and cook until all the vegetables are tender.
-Remove Bay Leaf and transfer ingredients into a blender, working in small batches if needed. Blend on high until smooth.
-If serving warm, gently heat up until warm. If serving cold, chill overnight and then season with additional Salt if necessary.