Friday, November 18, 2016

November 18, National Vichyssoise Day

Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and a soup stock (usually chicken). It is traditionally served cold but can be eaten hot.




Serves: 5
Ingredients
1 teaspoon canola oil
3 cups diced leek (about 3 large)
3 cups diced peeled baking potato (about 1 1/4 pounds)
1 (16-ounce) can fat-free, low-sodium vegetable (or chicken) broth
2/3 cup half-and-half
1/8 teaspoon black pepper
1 tablespoon minced fresh chives


Directions
1. Heat the canola oil in a large sauce-pan over medium-low heat. 
2. Add the diced leek; cover and cook for 10 minutes or until soft. 
3. Stir in the diced potato and broth, and bring to a boil. 
4. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. 
5. Place the potato mixture in a blender or food processor, and process until smooth. 
6. Place the potato mixture in a large bowl, and cool to room temperature.
7. Stir in the half-and-half and black pepper.
8. Cover and chill. Sprinkle soup with minced chives.

Nutrition Information




Modified from Cooking Light, September 2000

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