Yogurt Vichyssoise Recipe
Ingredients
| 3/4 pound leeks, well washed, halved lengthwise, thinly sliced | ||
| Onion | 1 Medium, chopped | |
| Butter | 2 Tablespoon | |
| Potatoes | 2 Large, peeled | |
| Chicken stock | 3 Cup (16 tbs) | |
| Salt | To Taste | |
| Light cream | 2 Cup (16 tbs) | |
| Dash of Tabasco sauce | ||
| Plain yogurt | 1 Cup (16 tbs) | |
| 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.
Chef
