Red Pepper Vichyssoise Recipe
Ingredients
| Unsalted butter | 2 Tablespoon | |
| Finely sliced | 2 Cup (16 tbs) | |
| 3 cups peeled, finely sliced potatoes | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Salt and white pepper, to taste | ||
| 2 to 3 red bell peppers, seeded and cut into thirds | ||
| Chopped fresh chives, for garnish | ||
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.
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.
Chef
