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CO: Vichyssoise

Source of Recipe

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Vichyssoise

Cooking Light - September 2000
4 reviews rate this recipe 4 of 5 stars.
5 servings (serving size: 1-cup)

This version of the classic cold potato-leek soup is also good warm.

1 teaspoon vegetable oil
3 cups diced leek (about 3 large)
3 cups diced peeled baking potato (about 1 1/4 pounds)
1 (16-ounce) can fat-free, less-sodium chicken broth
2/3 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced fresh chives

Preparation:
Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender.

Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature.

Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.


One 1-cup serving equals: Calories 221 (Calories from fat 27 %); Fat 6.7 g (Satfat 2.9 g, Monofat 1.9 g, Polyfat 1.6 g); Protein 5.3 g; Carbohydrate 35.1 g; Fiber 2.5 g; Cholesterol 12 mg; Sodium 340 mg