* Exported from MasterCook * Vichyssoise w/Roasted Garlic Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Leeks Potatoes
Soups,Stocks & Chowder Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 medium leeks
2 LB russet potatoes
3 Tbs. butter
4 cups chicken broth
4 cups water or 2 cups water & 2 cups milk
1/2 cup heavy cream
2 or more heads roasted garlic
Salt & freshly ground pepper1. Trim leeks, split and rinse well. Cut the whites and light green
portions into fine slices. Drop into a basin of cold water and let stand.
This will clear them of grit & sand. 2. Peel potatoes, cut into thin slices and hold them in cold water. 3. Melt butter in a large saucepan and add the leeks. Cook for about 5 to
10 minutes over a low heat stirring often. Do not allow to brown. Add
potatoes, chicken broth and water, salt & pepper. Cook for about 30 to 40
minutes adding milk and cream at the end if desired. Check the seasoning
remembering that when served cold it will need slightly more. 4. Puree the soup in a food mill or blender adding the roasted garlic
cloves to taste. Chill and serve adding fresh chives or garlic flower
stems for garnish. Richard Erickson, Blue Mt. Bistro Woodstock, NY
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - -
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