Vichyssoise (4.5 PTS) Recipe - Cooking Index
Vichyssoise (4.5 PTS) Recipe - Cooking Index
| 1 tablespoon | 15ml | Vegetable oil |
| 3 cups | 438g / 15oz | Diced leek (about 3 large) |
| 3 cups | 438g / 15oz | Diced peeled baking potato - (about 1 1/4 lbs) |
| 1 | Fat-free less-sodium chicken broth | |
| 2/3 cup | 157ml | Half-and-half |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Black pepper |
| 1 tablespoon | 15ml | Minced fresh chives |
Heat the vegetable oil in a large saucepan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft.
Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or
until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato
mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle
soup with minced chives, Yield: 5 servings (serving size: 1 cup).
CALORIES 221 (27% from fat); FAT 6.7g (sat 2.9g, mono 1.9g, poly 1.6g); PROTEIN 5.3g; CARB 35.1g; FIBER 2.5g; CHOL 12mg; IRON 1.7mg;
SODIUM 340mg; CALC 77mg
S(Formatted by):
"KES on 9/17/00"
Copyright:
"Southern Living Inc."
This version of the classic cold potato-leek soup is also good warm.
Source:
Jim Coleman, Cooking Light, September 2000
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