4 medium-size leeks (about 1 pound)
2 tsp non-diet, tub style margarine
3 1/4 cup chicken stock or broth (defatted),, divided
3 1/2 cup peeled and diced potatoes (1-1/2 po, unds)
3 cup broccoli florets
1/4 tsp white pepper
1 1/2 cup whole milk
1 salt to taste
1 tbsp lemon juice
1 to 2 tsp. finely chopped chives for, garnish (option
Directions
Thoroughly was leek leaves, which tend to collect sand. Trim off and
discard root ends and all but about 1 inch of green tops. Peel off and
discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise into
1/2 inch pieces.
In Dutch oven or large saucepan, melt margarine over medium heat. Add
leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10
minutes, until leeks are tender but not browned. If liquid begins to
evaporate, lower heat slightly and add more stock. Add remaining
chicken stock, potatoes, broccoli and pepper.
Lower heat, cover, and simmer about 11-14 minutes, until potatoes and
broccoli are tender. Remove pot from heat and let cool slightly. In
batches, puree mixture in a blender on low speed 10 seconds. Then
raise speed to high and puree until completely smooth. Return puree
to pot in which it was cooked. Add milk; stir to mix well. Simmer an
additional 4 - 5 minutes. Refrigerate about 5 hours. Before serving
stir in lemon juice and add salt, if desired. Garnish with chopped
chives.
Yield: 8 servings, each containing 163 calories, 6.7 grams protein;
2.8 grams fat; and 5 milligrams cholesterol.
From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press
08/26/92 Shared By: Pat Stockett
Servings: 8 servings
Broccoli Vichyssoise Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Vegetable
The History of Recipes
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In fact, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later, there were a couple of interesting recipe books dating from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the nobility of the period. For the decades that followed, the upper-class families of the West competed with each other to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. The arrival of television brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Broccoli Vichyssoise recipe.
