 |
LEEK & BAKED POTATOE VICHYSSOISE W/ RED CAVIA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Large baking potatoes
6 c Vegetable broth
6 lg Leeks(about 2-1/2-3#) white
Parts only
1/2 ts Fresh ground white pepper
1 c Non-fat yogurt or evaporated
Skim milk
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives
Preheat oven to 400deg. Bake potatoes on the floor
of the oven, turning once, for 1 hour or until they
are soft when pressed. Cut the cooked potatoes in
half and scoop out the flesh.
Cut leeks in half lengthwise, wash throughly to get
out all sand and grit and chop coarsely.
In a large saucepan, bring the broth to a boil over
moderately high heat. Add the chopped leeks and white
pepper, reduce heat and simmer the leeks, covered for
30 minutes or until they are very tender.
Add the potato flesh to the leeks and puree the
mixture in batches in a food processor until very
smooth. Transfer the puree to a mixing bowl, add salt
if desired and chill covered for at least 2 hours or
up to 24 hours.
Whisk in the yogurt or milk and chill again for 30
minutes if necessary.
Ladle the soup into bowls and top each serving with
1-1/2-2teaspoons of red caviar and sprinkle with
chives.
Serve in chilled bowls.
- - - - - - - - - - - - - - - - - -
|
