Chive Vichyssoise Recipe
Here I am, leaking out my family's Chive Vichyssoise recipe only for you. Better try it and let me know your views. No other ingredient will make Chive Vichyssoise taste so awesome than Vegetable. A lip-smacking Appetizer, this Chive Vichyssoise completes your spread. Please try this Chive Vichyssoise recipe and let me know how it worked out for you.
Ingredients
1 tablespoon unsalted margarine
1 medium size yellow onion, chopped
1 medium size leek, chopped
1 medium size stalk celery, chopped
2 medium size all purpose potatoes, peeled and diced
1 3/4 cups low sodium chicken broth
1 cup buttermilk
1 tablespoon minced fresh or freeze dried chives
2 teaspoons lemon juice
1/4 teaspoon hot red pepper sauce
Directions
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, leek, and celery, and cook, uncovered, until the vegetables are tender 6 to 8 minutes.
Add the potatoes and cook, stirring occasionally, 3 minutes more.
Stir in the chicken broth and bring to a boil.
Adjust the heat so that the broth bubbles gently, cover, and simmer until the potatoes are tender about 20 minutes.
In an electric blender or food processor, puree 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.
Add the onion, leek, and celery, and cook, uncovered, until the vegetables are tender 6 to 8 minutes.
Add the potatoes and cook, stirring occasionally, 3 minutes more.
Stir in the chicken broth and bring to a boil.
Adjust the heat so that the broth bubbles gently, cover, and simmer until the potatoes are tender about 20 minutes.
In an electric blender or food processor, puree 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.
