Healthy Vichyssoise Recipe
Ingredients
| 2 leeks, white part only, thinly sliced | ||
| Onion | 1 Small, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Potatoes | 2 Large, peeled | |
| Chicken stock | 4 Cup (16 tbs) | |
| Milk fat | 1 Cup (16 tbs) | |
| Ground white pepper | 1/4 Teaspoon | |
| Minced fresh chives | ||
Directions
In a 3-quart casserole, combine the leeks, onions, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Add the potatoes and 2 cups of the stock.
Cover with a lid and microwave on high for 15 minutes, or until the potatoes are quite tender.
Transfer to a blender and puree on medium speed until just smooth (do not overprocess or the potatoes will become gummy).
Pour back into the casserole.
Stir in the milk, pepper, and remaining 2 cups stock.
Cover and chill thoroughly.
Sprinkle with the chives.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Add the potatoes and 2 cups of the stock.
Cover with a lid and microwave on high for 15 minutes, or until the potatoes are quite tender.
Transfer to a blender and puree on medium speed until just smooth (do not overprocess or the potatoes will become gummy).
Pour back into the casserole.
Stir in the milk, pepper, and remaining 2 cups stock.
Cover and chill thoroughly.
Sprinkle with the chives.
Chef
