Vichyssoise

Recipe Ingredients

3 cups	711ml	Sliced peeled baking potatoes
3 cups	711ml	Sliced cleaned leeks, white and
		Pale green parts only
6 cups	1422ml	Chicken stock, homemade,
		Or low-sodium commercial
1/2 cup	118ml	Cream - (to 1 cup)
		Salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Minced chives

Recipe Instructions

Combine the potatoes, leeks and stock in a large pot. Bring to a boil, then simmer, partly covered, until the vegetables are very soft, about 45 minutes.

Cool slightly, then puree in a blender, food processor or food mill. Remove the soup to a covered container and chill at least 4 hours or up to 3 days.

Before serving, add as much cream as desired and season with salt and pepper.

Serve in shallow bowls and garnish with chives.

This recipe yields 6 to 8 servings.

Chilled Watercress Soup: Decrease leeks to 2 cups; add leaves from 1 bunch washed and drained watercress 5 minutes before cooking time is finished. Omit chives and garnish with watercress sprigs.

Chilled Spinach Soup: Proceed as above, substituting leaves from 1 bunch spinach for the watercress and adding 1 chopped garlic clove to the potato/leek mixture. Add a few grindings of nutmeg.

Chilled Pepper Soup: Decrease leeks to 2 cups; add 1/2 to 1 cup peeled, roasted red bell peppers (prepared at home or from a jar) before pureeing the soup. Garnish with chopped chives or chopped chervil.

Chilled Asparagus Soup: Decrease leeks to 2 cups; add 1 minced garlic clove to the potato/leek mixture, and add 1 to 1 1/2 cups blanched and cut-up asparagus spears along with 3 tablespoons nonfat dry milk to the mixture 5 minutes before cooking time is up. For a low-calorie version, skip the cream enrichment or use only a tablespoon or two -- the nonfat dry milk makes this creamy without adding fat.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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