Vichyssoise
Categoría: Sauce
Ingredientes
- 3/4 lb. leeks, well washed, halved lengthwise and thinly sliced
- 1 medium onion, chopped
- 2 Tbsp. butter
- 2 large potatoes, peeled and diced
- 3 c. chicken stock
- salt to taste
- 2 c. light cream
- dash of Tabasco sauce
- 1 c. plain yogurt
- chopped chives
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Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 54kcalCalorías
- 0.7gProteínas
- 2.6gGrasas
- 6.5gCarbohidratos
- 1.0gAzúcares
- 0.47gSal
Instrucciones
1. Heat leeks and onion in butter in large skillet until transparent; do not brown.
2. Add potatoes, stock and salt; simmer until potatoes are tender, about 30 minutes.
3. Pour into blender; puree.
4. Stir in cream and Tabasco.
5. Strain through sieve (this is optional; I do not strain); chill.
6. Just before serving, stir in yogurt; re-adjust seasoning.
7. Serve very cold; garnish with chives.
8. Serves 6.
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