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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Chilled Potato and Leek Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Chilled Potato and Leek Soup Empty Chilled Potato and Leek Soup

    Post by Lobo Mon 06 Feb 2017, 10:52 pm

    Chilled Potato and Leek Soup Img97l
    Chilled Potato and Leek Soup

    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 4
    Vichyssoise, the classic chilled soup of potatoes, leeks, cream and sometimes butter, is rich and delicious—and high in fat. This low-fat version delivers the buttery flavor of the original by using yellow-fleshed potatoes and just a small amount of butter. Homemade stock will enrich the flavor and keep the sodium content modest. To avoid visible flecks of pepper, season the soup with white pepper rather than black.


    Ingredients:


    • 4 leeks, white portion only, rinsed well and chopped 
    • 4 large green onions, white portion only, chopped 
    • 3 cups chicken stock 
    • 1 lb. yellow-fleshed potatoes such as Yukon Gold, peeled and diced 
    • 1 1/2 Tbs. unsalted butter 
    • 1/4 tsp. kosher salt, or more, to taste 
    • Freshly ground white pepper to taste 
    • 2 Tbs. snipped fresh chives

    Directions:

    In a Dutch oven or large, heavy saucepan over medium-high heat, combine the leeks, green onions and 1/2 cup of the stock. Bring to a boil, reduce the heat to low, cover and cook the vegetables until they have wilted and begin to soften, about 8 minutes. Add the potatoes and the remaining 2 1/2 cups stock, re-cover and cook until the vegetables are very soft, 25 to 30 minutes.

    Remove the pan from the heat, uncover and let the soup stand for 15 minutes to cool slightly. Stir in the butter.

    Using an immersion blender, puree the soup until it is very smooth, 3 to 4 minutes. Alternatively, working in batches, carefully puree in a standing blender until very smooth. Season with the salt and white pepper. Let the soup cool to room temperature. Cover and refrigerate until well chilled, 3 to 4 hours or up to overnight. The soup will thicken, becoming very creamy.

    Just before serving, taste the soup and adjust the seasoning. Divide it among soup bowls and garnish with the chives. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
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