Red Pepper Vichyssoise
|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)|
|White pepper||To Taste|
|Red bell peppers||3 , seeded and cut into thirds|
|Chopped fresh chives||1 Tablespoon (For Garnish)|
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.
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.