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Leek & Baked Potatoe Vichyssoise with Red Caviar

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

4 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds potatoes
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6 cups vegetable stock
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6 each leeks
white parts only
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½ teaspoon white pepper
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1 cup yogurt, non-fat
¼ cup salmon caviar
*
¼ cup chives
snipped
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Ingredients

Amount Measure Ingredient Features
907.2 g potatoes
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1.4 l vegetable stock
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6 each leeks
white parts only
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2.5 ml white pepper
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237 ml yogurt, non-fat
59 ml salmon caviar
*
59 ml chives
snipped
* Camera

Directions

Preheat oven to 400℉ (200℃).

Bake potatoes on the floor of the oven, turning once, for 1 hour or until they are soft when pressed.

Cut the cooked potatoes in half and scoop out the flesh.

Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.

In a large saucepan, bring the broth to a boil over moderately high heat.

Add the chopped leeks and white pepper, reduce heat and simmer the leeks, covered for 30 minutes or until they are very tender.

Add the potato flesh to the leeks and purée the mixture in batches in a food processor until very smooth.

Transfer the purée to a mixing bowl, add salt if desired and chill covered for at least 2 hours or up to 24 hours.

Whisk in the yogurt or milk and chill again for 30 minutes if necessary.

Ladle the soup into bowls and top each serving with 1½ to 2 teaspoons of red caviar and sprinkle with chives.

Serve in chilled bowls.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 1703% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 34mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 11%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 19%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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