soup - Terry's Vichyssoise

[Guest guest]

I made this day before yesterday. We had this wonderful cold soup and a salad

for dinner. I love this summertime meal.

terry

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