Chive Vichyssoise Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Unsalted margarine,
1 medium: Yellow chopped onion,
1 medium: Chopped leek,
1 medium: Chopped stalk celery,
2 medium: All purpose potatoes,
, (about 1/2 lb) peeled and
Diced,
1 3/4 cup: Low salt chicken broth,
1 cup: Buttermilk,
1 tbsp: Minced fresh/freeze,
Dried chives,
2 tsp: Lemon juice,
1/4 tsp: Hot red pepper sauce,
Directions:
In a large heavy saucepan melt the margarine over moderate heat. Add
the onion, leek and celery and cook, uncovered, stirring,
occasionally, until the vegetables are tender, 6-8 minutes> Do not
brown. Add the potatoes, stir in the chicken broth and bring to a
boil. Reduce to simmer and cook until the potatoes are tender, about
20 minutes. In blender or food processor, puree the soup in 2 or 3
batches, whirling each batch about 30 seconds. Stir in the
buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
and refrigerate at least 2 hours before serving. Thin with additional
cold buttermilk if desired.
Source from luhu.jp
the onion, leek and celery and cook, uncovered, stirring,
occasionally, until the vegetables are tender, 6-8 minutes> Do not
brown. Add the potatoes, stir in the chicken broth and bring to a
boil. Reduce to simmer and cook until the potatoes are tender, about
20 minutes. In blender or food processor, puree the soup in 2 or 3
batches, whirling each batch about 30 seconds. Stir in the
buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
and refrigerate at least 2 hours before serving. Thin with additional
cold buttermilk if desired.
Source from luhu.jp
Tags
Soups