November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 Categories: Soups, Vegetables, Potatoes, Seafood
      Yield: 6 Servings
 
      2 lg Baking potatoes (russets)
      6 c  Vegetable broth
      6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
      1 c  Yogurt or evaporated milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
  Set oven to 400§F/205§C.
  
  Bake potatoes on the floor of the oven, turning once,
  for 1 hour or until they are soft when pressed. Cut the
  cooked potatoes in half and scoop out the flesh.
  
  Cut leeks in half lengthwise, wash throughly to get
  out all sand and grit and chop coarsely.
  
  In a large saucepan, bring the broth to a boil over
  moderately high heat. Add the chopped leeks and white
  pepper, reduce heat and simmer the leeks, covered for
  30 minutes or until they are very tender.
  
  Add the potato flesh to the leeks and puree the
  mixture in batches in a food processor until very
  smooth. Transfer the puree to a mixing bowl, add salt
  if desired and chill covered for at least 2 hours or
  up to 24 hours.
  
  Whisk in the yogurt or milk and chill again for 30
  minutes if necessary.
  
  Ladle the soup into bowls and top each serving with
  1-1/2-2 ts of red caviar and sprinkle with chives.
  
  Serve in chilled bowls.
  
  Recipe by Lucius Beebe, railroad buff and bon vivant
  
  From: http://www.dandyism.net
  
  Uncle Dirty Dave's Archives
 
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