Vichyssoise
This version of the classic cold potato-leek soup is also good warm.
Yield: 5 servings (serving size: 1-cup)
Ingredients
- 1 teaspoon vegetable oil
- 3 cups diced leek (about 3 large)
- 3 cups diced peeled baking potato (about 1 1/4 pounds)
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 2/3 cup half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon minced fresh chives
Preparation
Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.
Nutritional Information
- Calories:
- 221 (27% from fat)
- Fat:
- 6.7g (sat 2.9g,mono 1.9g,poly 1.6g)
- Protein:
- 5.3g
- Carbohydrate:
- 35.1g
- Fiber:
- 2.5g
- Cholesterol:
- 12mg
- Iron:
- 1.7mg
- Sodium:
- 340mg
- Calcium:
- 77mg





