Vichyssoise With Yogurt Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Onion | 1 Large, peeled, finely chopped | |
| Vegetable oil | 1 Tablespoon | |
| Potatoes | 1 Pound, peeled | |
| Leeks | 12 Ounce, trimmed | |
| Vegetable stock - 1 1/2 pint, hot | ||
| Sea salt - As desired | ||
| Black pepper | 1 To taste | |
| Natural yogurt | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1) In a very large oven-safe bowl, place the onion and oil.
2) On high power, cook covered for 3 minutes or until the onion is soft. Do not brown.
3) To this, add the potatoes and leeks.
4) Cook covered for 5 minutes, on high power.
5) To this, add half of the stock. Mix gently.
6) On high power, cook covered for 15 minutes, until the vegetables turn tender. Stir in between.
7) In a blender, puree the soup.
8) To the bowl, return the soup and then add the remaining stock.
9) With salt and pepper, season to taste.
10) Let the soup chill in the refrigerator.
SERVING
11) Before serving, stir in the yogurt and serve immediately, garnished with parsley.
1) In a very large oven-safe bowl, place the onion and oil.
2) On high power, cook covered for 3 minutes or until the onion is soft. Do not brown.
3) To this, add the potatoes and leeks.
4) Cook covered for 5 minutes, on high power.
5) To this, add half of the stock. Mix gently.
6) On high power, cook covered for 15 minutes, until the vegetables turn tender. Stir in between.
7) In a blender, puree the soup.
8) To the bowl, return the soup and then add the remaining stock.
9) With salt and pepper, season to taste.
10) Let the soup chill in the refrigerator.
SERVING
11) Before serving, stir in the yogurt and serve immediately, garnished with parsley.
Chef
