• 11/18 Vichyssoise Day - 5

    From Dave Drum@1:3634/12 to All on Tue Nov 16 15:57:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemongrass Vichyssoise
    Categories: Vegetables, Potatoes, Herbs, Dairy
    Yield: 7 servings

    4 tb Unsalted butter
    3 lg Cloves garlic; coarse chop'd
    1 lb Leeks; washed well, trimmed,
    - white part sliced
    1/4 lb Onion; coarse chopped
    4 Stalks lemon grass; trimmed,
    - bulb thin sliced
    8 Makrut lime leaves; fine
    - sliced
    1 lb Potatoes; peeled, diced
    2 Bay leaves
    Salt & fresh ground pepper
    6 c Water
    2 c Heavy cream
    2 bn Fresh chives

    In a large pot, melt the butter over medium-high heat.
    Add the garlic, leeks, onions, lemon grass and lime
    leaves; cover and simmer for 10 minutes. Do not allow to

    Add potatoes, bay leaves, salt, pepper and water, and
    bring to a boil. Reduce heat, and simmer, cooking 20
    minutes, until potatoes are tender. Allow to cool a
    little; strain, reserving broth, and remove bay leaves.

    Place some solids with a little broth in blender, and
    puree. Spoon into bowl. Repeat process until all solids
    are pureed; you will probably have to use all the broth
    to do this, but do not allow the mixture to become too
    thin, because the cream must still be added. Stir in the
    cream. Adjust seasoning, and chill completely, at least
    several hours.

    To serve, chop the chives, and stir vichyssoise
    thoroughly. Spoon 1 cup into soup bowl, and sprinkle
    with chives. If mixture is too thick, add a little milk
    to thin it out.

    Recipe from: Gerd Knaust

    Adapted by: Marian Burros

    Yield: 7 cups for 6 or 7 servings

    RECIPE FROM: https://cooking.nytimes.com

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