Vichyssoise with Sour Cream and Chives (Robin Miller) |
|
 |
Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons butter |
2 leeks, rinsed well and chopped |
2 cloves garlic, minced |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
4 cups leftover cooked new potatoes |
6 cups reduced-sodium vegetable or chicken broth |
1 cup reduced-fat sour cream |
salt and ground black pepper |
4 teaspoons chopped fresh chives |
Directions:
1. Heat butter in a large stock pot or Dutch oven over medium heat.
2. Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
3. Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.
|
|