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Yogurt Vichyssoise

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Ingredients
  Leeks 3⁄4 Pound, well washed, halved lengthwise, thinly sliced
  Onion 1 Medium, chopped
  Butter 2 Tablespoon
  Potatoes 2 Large, sliced
  Chicken stock 3 Cup (48 tbs)
  Salt To Taste
  Light cream 2 Cup (32 tbs)
  Tabasco sauce 1 Dash
  Plain yogurt 1 Cup (16 tbs)
  Chopped chives 1 Tablespoon
Directions

Heat leeks and onion in butter in large skillet until transparent; do not brown.
Add potatoes, stock, and salt; simmer until potatoes are tender, about 30 minutes.
Pour into blender; puree.
Stir in cream and Tabasco.
Strain through sieve; chill.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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