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Chive Vichyssoise

Healthycooking's picture
Ingredients
  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Medium, chopped
  Leek 1 Medium, chopped
  Stalk celery 1 Medium, chopped
  All purpose potatoes 2 Medium, peeled and diced
  Low sodium chicken broth 1 3⁄4 Cup (28 tbs)
  Buttermilk 1 Cup (16 tbs)
  Minced chives/Freeze dried chives 1 Tablespoon
  Lemon juice 2 Teaspoon
  Hot pepper sauce 1⁄4 Teaspoon
Directions

In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, leek, and celery, and cook, uncovered, until the vegetables are tender 6 to 8 minutes.
Add the potatoes and cook, stirring occasionally, 3 minutes more.
Stir in the chicken broth and bring to a boil.
Adjust the heat so that the broth bubbles gently, cover, and simmer until the potatoes are tender about 20 minutes.
In an electric blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds.
Stir in the buttermilk, chives, lemon juice, and red pepper sauce.
Cover the soup and refrigerate at least 2 hours before serving.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

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