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Add On Vichyssoise

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Ingredients
  Leeks 5 Medium
  Butter/Margarine 1⁄4 Pound (1/2 cup)
  Onion 1 Medium, coarsely chopped
  Thin skinned potatoes 4 Medium, peeled and cut into chunks
  Regular strength beef broth 5 1⁄2 Cup (88 tbs)
  Cucumber 1 , peeled, seeded and cut into chunks
  Plain yogurt 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Whole chives 1 Tablespoon
  Cooked ham 1 Pound, slivered
Directions

Prepare leeks, then coarsely chop.
Melt butter in a 5- to 6-quart pan over medium heat.
Add leeks and onion; cook, stirring often, until leeks are very soft and slightly tinged with brown (about 30 minutes).
Add potatoes, broth, and cucumber.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily (about 25 more minutes).
Remove from heat and let cool to lukewarm.
Whirl leek mixture, yogurt, and sour cream, a portion at a time, in a blender until smooth.
Cover and refrigerate until well chilled.
Garnish each serving with chives; if desired, sprinkle with ham slivers and nutmeg.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Leek
Cook Time: 
55 Minutes

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