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Vichyssoise With Yogurt

I.am.Vegetarian's picture
Ingredients
  Onion 1 Large, peeled and finely chopped
  Vegetable oil 1 Tablespoon
  Potatoes 1 Pound, peeled and diced
  Leeks 12 Ounce, trimmed, washed and finely shredded
  Vegetable stock 1 1⁄2 Pint (hot)
  Sea salt To Taste (As desired)
  Black pepper To Taste, freshly ground (As desired)
  Natural yogurt 3 Tablespoon
  Parsley 1 Tablespoon, freshly chopped
Directions

MAKING
1) In a very large oven-safe bowl, place the onion and oil.
2) On high power, cook covered for 3 minutes or until the onion is soft. Do not brown.
3) To this, add the potatoes and leeks.
4) Cook covered for 5 minutes, on high power.
5) To this, add half of the stock. Mix gently.
6) On high power, cook covered for 15 minutes, until the vegetables turn tender. Stir in between.
7) In a blender, puree the soup.
8) To the bowl, return the soup and then add the remaining stock.
9) With salt and pepper, season to taste.
10) Let the soup chill in the refrigerator.

SERVING
11) Before serving, stir in the yogurt and serve immediately, garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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