Yogurt Vichyssoise Recipe
Ingredients
3/4 pound leeks, well washed, halved lengthwise, thinly sliced
1 medium onion, chopped
2 tablespoons butter
2 large potatoes, peeled, diced
3 cups chicken stock
Salt to taste
2 cups light cream
Dash of Tabasco sauce
1 cup plain yogurt
Chopped chives
Directions
Heat leeks and onion in butter in large skillet until transparent; do not brown.
Add potatoes, stock, and salt; simmer until potatoes are tender, about 30 minutes.
Pour into blender; puree.
Stir in cream and Tabasco.
Strain through sieve; chill.
Add potatoes, stock, and salt; simmer until potatoes are tender, about 30 minutes.
Pour into blender; puree.
Stir in cream and Tabasco.
Strain through sieve; chill.
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