veg m & p: Vichyssoise Frappé

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* Exported from MasterCook *

 

Vichyssoise Frappé

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 46

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 washed well and chopped leek -- white part only

3 large Yukon Gold potatoes -- up to 4

OR other all-purpose potatoes

(about 1 1/2 pounds) -- peeled and chopped

3 cups vegetable stock

(see separate recipe)

1 cup regular or soy milk

OR more if necessary

1/2 teaspoon salt -- or more to taste

1/8 teaspoon cayenne

Snipped fresh chives -- PLUS

8 whole chives for garnish -- up to 12

 

Serves 4 to 6

 

The classic chilled potato soup gets a makeover in this updated

presentation that is a great conversation starter when served as the first

course of a special dinner. For a more classic presentation, omit the

final " froth " and serve in soup bowls instead of goblets. I prefer Yukon

Gold potatoes for extra flavor.

 

1. Heat the oil in a large saucepan over medium heat. Add the leek,

cover, and cook, stirring a few times, until softened, about 5

minutes. Add the potatoes and stock and simmer until the potatoes are

soft, 20 to 30 minutes.

 

2. Process the soup in a food processor or blender, in batches if

necessary, until smooth. Transfer to a bowl. Stir in the milk, salt, and

cayenne. Cover and refrigerate for at least several hours, or

overnight. If the chilled soup is too thick, add more milk and adjust the

seasonings.

 

3. Just before serving, process the soup in a blender or food processor

for several seconds, until frothy. Pour into stemmed goblets, sprinkle

with snipped chives, and garnish with 2 whole chives placed upright in each

goblet, leaning against the rim of the glass.

 

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