Red Pepper Vichyssoise Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Unsalted butter2 Tablespoon
 Finely sliced leeks2 Cup (32 tbs) (White Part, Plus Tender Part Of Green Tops)
 Peeled sliced potatoes3 Cup (48 tbs)
 Chicken broth4 1⁄2 Cup (72 tbs)
 Heavy cream1 Cup (16 tbs)
 Salt To Taste
 White pepper To Taste
 Red bell peppers3 , seeded and cut into thirds
 Chopped fresh chives1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1671 Calories from Fat 1014

% Daily Value*

Total Fat 115 g177.5%

Saturated Fat 71 g355%

Trans Fat 0 g

Cholesterol 393.3 mg

Sodium 3274.7 mg136.4%

Total Carbohydrates 145 g48.3%

Dietary Fiber 21.7 g86.8%

Sugars 31.7 g

Protein 26 g52.1%

Vitamin A 395.6% Vitamin C 1007.7%

Calcium 36.5% Iron 51.9%

*Based on a 2000 Calorie diet

Directions

Melt butter in a large saucepan or Dutch oven; add leeks and saute until soft.
Add potatoes and broth; simmer, partly covered, until potatoes are tender, about 30 minutes.
Puree soup in blender or food processor in batches; put pureed mixture in a large mixing bowl.
Add cream.
Season to taste with salt and pepper.
Broil red peppers, skin-side up, about 6 minutes.
Remove and discard skins, seeds and membranes.
Puree pepper pulp in blender or food processor until smooth.
Stir pepper puree into soup; blend thoroughly.
Refrigerate soup for 3 to 4 hours, or until well chilled.
Ladle cold soup into serving bowls.
Garnish with chopped chives and a dollop of creme fraiche, if desired.
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