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Red Pepper Vichyssoise

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Ingredients
  Unsalted butter 2 Tablespoon
  Finely sliced leeks 2 Cup (32 tbs) (White Part, Plus Tender Part Of Green Tops)
  Peeled sliced potatoes 3 Cup (48 tbs)
  Chicken broth 4 1⁄2 Cup (72 tbs)
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  White pepper To Taste
  Red bell peppers 3 , seeded and cut into thirds
  Chopped fresh chives 1 Tablespoon (For Garnish)
Directions

Melt butter in a large saucepan or Dutch oven; add leeks and saute until soft.
Add potatoes and broth; simmer, partly covered, until potatoes are tender, about 30 minutes.
Puree soup in blender or food processor in batches; put pureed mixture in a large mixing bowl.
Add cream.
Season to taste with salt and pepper.
Broil red peppers, skin-side up, about 6 minutes.
Remove and discard skins, seeds and membranes.
Puree pepper pulp in blender or food processor until smooth.
Stir pepper puree into soup; blend thoroughly.
Refrigerate soup for 3 to 4 hours, or until well chilled.
Ladle cold soup into serving bowls.
Garnish with chopped chives and a dollop of creme fraiche, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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