Chilled Leek And Potato Soup – Vichyssoise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 6 | Servings | |
INGREDIENTS
| 4 | c | Sliced leeks, white part |
| only | ||
| 4 | c | Diced potatoes, old or |
| baking potatoes | ||
| recommended | ||
| 6 | c | Water, up to 7 |
| 1 1/2 | t | Salt or to taste, up to 2 |
| 1/2 | c | Or more sour cream, heavy |
| cream or creme fraiche | ||
| optional | ||
| 1 | T | Minced fresh chives or |
| parsley |
INSTRUCTIONS
Simmering the soup. Bring the leeks, potatoes, and water to the boil in= the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, o= r until the vegetables are tender. Puree the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. To= p each serving with a sprinkle of chives or parsley. NOTE: If you are not pureeing the soup, cut the vegetables rather neatly. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 18, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 48.7mg
Sodium: 634.7mg
Potassium: 409.9mg
Carbohydrates: 10.7g
Fiber: 1.4g
Sugar: <1g
Protein: 19g