Vichyssoise
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
tablespoons |
unsalted butter |
|
3 |
whole |
leeks -- white part only |
|
3 |
large |
Yukon Gold potatoes -- sliced |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
white pepper |
|
4 |
cups |
low sodium vegetable broth |
|
1/4 |
cup |
heavy cream |
|
1 |
pinch |
nutmeg |
| Melt butter in large saucepan or Dutch oven. Add leeks and cook for 10 minutes over low. Add potatoes, salt, pepper, and nutmeg. Cover and cook on low for 10 minutes. Add stock and bring to a boil. Reduce heat and cook for 30 minutes. Blend in batches or use an immersion blender to make soup creamy. Chill the soup. Add cream before serving. Makes 6 servings. |
| Per Serving: 164 Calories; 8g Fat (41.1% calories from fat); 9g Protein; 15g Carbohydrate; 3g Dietary Fiber; 24mg Cholesterol; 538mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. |