2 lb large baking potatoes
6 cup vegetable broth
6 large leeks(about 2-1/2-3#) white
1 parts only
1/2 tsp fresh ground white pepper
1 cup non-fat yogurt or evaporated
1 skim milk
1/4 cup red salmon roe caviar
1/4 cup snipped fresh chives
Directions
Preheat oven to 400deg. 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 puree the mixture in batches
in a food processor until very smooth. Transfer the puree 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
1-1/2-2teaspoons of red caviar and sprinkle with chives.
Serve in chilled bowls.
Servings: 6 -8
Leek & Baked Potatoe Vichyssoise W/ Red Cavia Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
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We hope you enjoy this Leek & Baked Potatoe Vichyssoise W_ Red Cavia recipe.
