Two-tone Vichyssoise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Leeks, greens trimmed |
| 1 | lb | Baking potatoes, pared & cut |
| in chunks | ||
| 3/4 | t | Salt |
| 1/4 | t | White pepper |
| 1 | Red pepper, chopped | |
| 1 | c | Buttermilk, divided |
| 1 | T | Chopped chives |
INSTRUCTIONS
Slice leeks lengthwise up to root end; rinse leeks under cold water to remove sand. Place leeks, potatoes, salt, white pepper & 2-1/2C water in 2qt bowl; cover w/ vented plastic wrap. Cook in microwave on High 20-22min til potatoes are tender. Let stand, covered, 4min. Meanwhile, in small bowl, cook red pepper, covered, on High 4min til tender; set aside. In food processor, blend leek-potato mix 2-3min til smooth; remove half of mix to bowl; stir in 1/2C buttermilk and cover. Add red pepper and remaining 1/2C buttermilk to food processor; blend til smooth, scraping side occasionally; place in another bowl and cover. Chill both mixes for at least 2 hours. To serve, using 2 ladles, pour mixes simultaneously into bowls; use spoon to swirl mixes; sprinkle w/ chives. Posted to KitMailbox Digest by "Dan/Trina D." <itisme@swbell.net> on Jan 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 9.8mg
Sodium: 2033.5mg
Potassium: 2540.4mg
Carbohydrates: 98.7g
Fiber: 12.7g
Sugar: 20.3g
Protein: 18.6g