• 11/18 Vichyssoise Day - 1

    From Dave Drum@1:3634/12 to All on Tue Nov 16 15:56:00 2021
    0MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Leek & Baked Potato Vichyssoise w/Red Caviar
    Categories: Soups, Vegetables, Potatoes, Seafood
    Yield: 6 Servings

    2 lg Baking potatoes (russets)
    6 c Vegetable broth
    6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
    1 c Yogurt or evaporated milk
    1/4 c Red salmon roe caviar
    1/4 c Snipped fresh chives

    Set oven to 400ºF/205ºC.

    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
    1-1/2-2 ts of red caviar and sprinkle with chives.

    Serve in chilled bowls.

    Recipe by Lucius Beebe, railroad buff and bon vivant

    From: http://www.dandyism.net

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