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Cold Yogurt Vichyssoise

chef.tim.lee's picture
Ingredients
  Potatoes 2 Cup (32 tbs), peeled and sliced
  White of leek/Yellow onion 2 Cup (32 tbs), sliced
  Carrot 1 , sliced
  Chicken broth 1 Quart
  Plain yogurt 3 Cup (48 tbs)
  Salt To Taste
  Pepper To Taste
  Snipped chives 1 Tablespoon (for garnish)
Directions

MAKING
1. In a soup pot, combine the vegetables and the broth.
2. Place pan on a medium low flame and simmer the vegetables for about 45 minutes until very tender.
3. Let cool slightly.
4. In a food processor or liquidizer jar, turn the vegetables and the broth.
5. Blend to puree.
6. Add the yogurt and seasoning to the vegetable puree.
7. Pulse 2 to 3 times, in short bursts, until well blended.
8. Tip the liquid into a bowl.
9. Chill thoroughly or at least for 1 hour before serving.

SERVING
10. Ladle into soup bowls.
11. Garnish with snipped chives and serve as a cold appetizer, accompanied by crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Potato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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