Vichyssoise With Borage Flowers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 6 | Leeks, cleaned tops | |
| trimmed | ||
| 4 | T | Butter |
| 4 | c | Chicken or vegetable broth |
| 3 | Potatoes, diced | |
| 2 | T | Chopped borage leaves |
| 1 | c | Sour cream |
| Salt and pepper | ||
| Nutmeg |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Sat, 22 Apr 1995 11:28:04 GMT Slice the leeks into thin slivers. Melt butter in a large saucepan; add leeks and saute over moderate heat until soft. Add broth, potatoes, and chives. Bring to a boil and simmer covered for 35 minutes or until potatoes are tender. Strain. Puree vegetables in food processor. Combine puree and broth and chill. Just before serving, stir in sour cream. Season to taste with salt, pepper and nutmeg; garnish with borage flowers. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 965
Calories From Fat: 678
Total Fat: 75.7g
Cholesterol: 219.4mg
Sodium: 446.7mg
Potassium: 839.8mg
Carbohydrates: 26.8g
Fiber: 2.5g
Sugar: 2.7g
Protein: 42.8g