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Leek And Baked Potatoe Vichyssoise W/ Red Cavia

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Soups, Vegetables 6 -8

INGREDIENTS

2 lb Large baking potatoes
6 c Vegetable broth
6 Leeks, about 2-1/2-3# white
Parts only
1/2 t Fresh ground white pepper
1 c Non-fat yogurt or evaporated
Skim milk
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives

INSTRUCTIONS

Preheat oven to 400deg.  Bake potatoes on the floor of the oven,
turning once, for 1 hour or until they are soft when pressed. Cut the
cooked potatoes in half and scoop out the flesh. Cut leeks in half
lengthwise, wash throughly to get out all sand and grit and chop
coarsely. In a large saucepan, bring the broth to a boil over
moderately high heat. Add the chopped leeks and white pepper, reduce
heat and simmer the leeks, covered for 30 minutes or until they are
very tender. Add the potato flesh to the leeks and puree the mixture
in batches in a food processor until very smooth. Transfer the puree
to a mixing bowl, add salt if desired and chill covered for at least  2
hours or up to 24 hours. Whisk in the yogurt or milk and chill  again
for 30 minutes if necessary. Ladle the soup into bowls and top  each
serving with 1-1/2-2teaspoons of red caviar and sprinkle with  chives.
Serve in chilled bowls.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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