Chive vichyssoise
1 servings
Quantity | Ingredient | |
---|---|---|
1 | tablespoon | Unsalted margarine |
1 | medium | Yellow chopped onion |
1 | medium | Chopped leek |
1 | medium | Chopped stalk celery |
2 | mediums | All purpose potatoes |
\N | \N | (about 1/2 lb) peeled and |
\N | \N | Diced |
1¾ | cup | Low salt chicken broth |
1 | cup | Buttermilk |
1 | tablespoon | Minced fresh/freeze |
\N | \N | Dried chives |
2 | teaspoons | Lemon juice |
¼ | teaspoon | Hot red pepper sauce |
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.
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