Terry's Vichyssoise - Serves 6
Recipe By: Nina Graybill and Maxine Rapoport
Published in: Cold Soups, page 6
Publish Date: 1988
Ingredients
2 tablespoon oil
4 leeks -- white part only, thoroughly washed and sliced
3 cup chicken broth
2 large white potatoes -- not baking variety, peeled and thinly sliced
1 clove garlic -- minced
5 1/2 cup Low-Calorie Cream
1/2 teaspoon salt
1/4 teaspoon white pepper
Finely chopped green onion tops mixed with 1 tablespoon grated
lemon peel for garnish
Instructions
In a large saucepan cook leeks in oil until wilted. Add chicken stock,
potatoes and garlic. Bring to a gentle boil, cover and simmer about 20
minutes or until potatoes are soft. Cool before transferring in small
batches to processor or blender. Reserve part of the broth until afte
rthe Low Calorie Cream is added, then thin soup accordingly. Taste for
salt and pepper and adjust. Refrigerate several hours or several days.
Soup feezes well; after thawing stir thoroughly or reconstitute in
processor or blender.
Ladle into bowls and garnich with green onion and lemon mixture.
Recipe Notes
A diet or dietary restrictions are no reason to pass up this sensible
version of everyone's favorite.
I use full fat cream so it's not very low cal but it is delicious. I
also like to garnish with fresh snipped chives.
terry
Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terryand
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl
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