Side Pannel
Chive Vichyssoise
Ingredients List
- 1 tb Unsalted margarine
- 1 md Yellow chopped onion
- 1 md Chopped leek
- 1 md Chopped stalk celery
- 2 md All purpose potatoes
- (about 1/2 lb) peeled and
- Diced
- 1 3/4 c Low salt chicken broth
- 1 c Buttermilk
- 1 tb Minced fresh/freeze
- Dried chives
- 2 ts Lemon juice
- 1/4 ts Hot red pepper sauce
Directions
In a large heavy saucepan melt the margarine over moderate heat. Add the
onion, leek and celery and cook, uncovered, stirring, occasionally, until
the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes,
stir in the chicken broth and bring to a boil. Reduce to simmer and cook
until the potatoes are tender, about 20 minutes. In blender or food
processor, puree the soup in 2 or 3 batches, whirling each batch about 30
seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce.
Cover the soup and refrigerate at least 2 hours before serving. Thin with
additional cold buttermilk if desired.
onion, leek and celery and cook, uncovered, stirring, occasionally, until
the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes,
stir in the chicken broth and bring to a boil. Reduce to simmer and cook
until the potatoes are tender, about 20 minutes. In blender or food
processor, puree the soup in 2 or 3 batches, whirling each batch about 30
seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce.
Cover the soup and refrigerate at least 2 hours before serving. Thin with
additional cold buttermilk if desired.
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