Chive Vichyssoise
Yield
1 servingsPrep
20 minCook
30 minReady
2Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
unsalted |
|
| 1 | medium |
onions
yellow, chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
celery
stalk, chopped |
*
|
| 2 | medium |
potatoes
(about 1/2 lb) peeled and, diced |
|
| 1 ¾ | cups |
chicken broth, low salt
|
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
chives
minced, fresh/freeze, dried |
|
| 2 | teaspoons |
lemon juice
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
unsalted |
|
| 1 | medium |
onions
yellow, chopped |
|
| 1 | medium |
leeks
chopped |
*
|
| 1 | medium |
celery
stalk, chopped |
*
|
| 2 | medium |
potatoes
(about 1/2 lb) peeled and, diced |
|
| 414 | ml |
chicken broth, low salt
|
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
chives
minced, fresh/freeze, dried |
|
| 1E+1 | ml |
lemon juice
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
In a large heavy saucepan melt the margarine over moderate heat.
Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6 to 8 minutes.
Do not brown.
Add the potatoes, stir in the chicken broth and bring to a boil.
Reduce to simmer and cook until the potatoes are tender, about 20 minutes.
In blender or food processor, purée the soup in 2 or 3 batches, whirling each batch about 30 seconds.
Stir in the buttermilk, chives, lemon juice and red pepper sauce.
Cover the soup and refrigerate at least 2 hours before serving.
Thin with additional cold buttermilk if desired.
