Sunday, April 27, 2008
3 Recipe #37: A Very Vibrant Vichyssoise
This is vichyssoise like you've never had it before! Not only is it more interesting & flavorful than the traditional version, but I've also reworked it so it's also lower in fat. It's so incredibly creamy & delicious that you won't believe that the recipe doesn't contain any cream.
I made it earlier tonight for dinner & it was delicious! Hope you enjoy it too!
A Very Vibrant Vichyssoise
2 leeks, sliced (crosswise) into 1/4" rounds
1 Tbsp. butter
3 c. water
2 large red potatoes, peeled & cubed
1/2 pint mushrooms, sliced into quarters
2 Tbsp. sherry
1/4 c. lite nonfat creamer (i.e., I use low-fat, plain-flavored "Coffeemate")
1/4 c. low-fat plain soymilk (i.e., I use low-fat, plain-flavored, refrigerated "Silk" soy milk)
1 Tbsp. lemon juice
1 Tbsp. chopped chives (fresh, if possible)
salt & pepper to taste
(1) Toss butter & leeks into a sauce pot & cook gently until they soften, for about a minute or so. Leeks will cook very quickly, so watch them carefully & do not let them brown or burn.
(2) Add water & cubed potatoes & cook for 15 minutes.
(3) Then add mushrooms & sherry & cook for another 15 minutes.
(4) Remove sauce pot from heat & transfer contents to blender. (Don't use a food processor, or mixture will become gummy.)
(5) Add creamer, soy milk, & lemon juice.
(6) Season with salt & pepper.
(7) Blend mixture until smooth.
(8) Pour mixture into soup bowls, & garnish with chives.
(9) Serve & enjoy!
Yield: Makes 2 servings.
Chefs Suggestions: If you'd like to give the soup a bit more "zing," then just add several springs of watercress (about 1-2 c.). A little bit of watercress goes a long way; too much & the soup will taste bitter. So easy does it. ;-)