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 400ºF/205ºC.

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

MMMMM

... Live in the sunshine, swim the sea, drink the wild air.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemongrass Vichyssoise
Categories: Vegetables, Potatoes, Herbs, Dairy
Yield: 7 Servings

4 tb Unsalted butter
3 lg Cloves garlic; coarse chop'd
1 lb Leeks; washed well, trimmed,
- white part sliced
1/4 lb Onion; coarse chopped
4 Stalks lemon grass; trimmed,
- bulb thin sliced
8 Makrut lime leaves; fine
- sliced
1 lb Potatoes; peeled, diced
2 Bay leaves
Salt & fresh ground pepper
6 c Water
2 c Heavy cream
2 bn Fresh chives

In a large pot, melt the butter over medium-high heat.
Add the garlic, leeks, onions, lemon grass and lime
leaves; cover and simmer for 10 minutes. Do not allow to
color.

Add potatoes, bay leaves, salt, pepper and water, and
bring to a boil. Reduce heat, and simmer, cooking 20
minutes, until potatoes are tender. Allow to cool a
little; strain, reserving broth, and remove bay leaves.

Place some solids with a little broth in blender, and
puree. Spoon into bowl. Repeat process until all solids
are pureed; you will probably have to use all the broth
to do this, but do not allow the mixture to become too
thin, because the cream must still be added. Stir in the
cream. Adjust seasoning, and chill completely, at least
several hours.

To serve, chop the chives, and stir vichyssoise
thoroughly. Spoon 1 cup into soup bowl, and sprinkle
with chives. If mixture is too thick, add a little milk
to thin it out.

Recipe from: Gerd Knaust

Adapted by: Marian Burros

Yield: 7 cups for 6 or 7 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Imagination has no age." -- Walt Disney
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gwyneth Paltrow's Corn Vichyssoise
Categories: Vegetables, Potatoes, Dairy, Citrus
Yield: 4 Servings

2 tb Extra-virgin olive oil
2 md Leeks; white & light-green
- parts only, coarse chopped
5 Ears shucked corn; kernels
- cut from cobs, cobs
- reserved
1 c Coarse-chopped peeled potato
4 c Good-quality vegetable stock
Salt & fresh ground pepper
1 tb Fresh lemon juice
1/4 c Creme fraiche or sour cream
1 tb Fine chopped fresh chives

Heat oil in a large heavy pot over medium heat. Add
leeks and cook, stirring occasionally, until they begin
to soften, about 5 minutes. Add corn kernels, reserved
cobs, potato, and stock. Season lightly with salt and
pepper. Increase heat to high and bring soup to a boil.
Reduce heat to simmer, cover with lid slightly ajar, and
cook until the vegetables are very soft, about 35
minutes.

Discard corn cobs; let soup cool slightly. Working in
batches, purée soup in a blender until very smooth. Set
a fine-mesh strainer over a large bowl; strain,
discarding solids. Chill soup until cold. If too thick,
thin with water by 1/4-cupfuls. Stir in lemon juice, and
season with salt and pepper. Spoon a dollop of crème
fraîche atop each serving and sprinkle with chives.

By Gwyneth Paltrow

RECIPE FROM: https://www.bonappetit.com

Uncle Dirty Dave's Archives

MMMMM

... Vegetarian: Someone who has a "beef" with beef.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Vichyssoise
Categories: Vegetables, Potatoes, Poultry, Dairy
Yield: 4 Servings

2 c Peeled, diced potatoes
1 1/4 c Sliced carrots
1 Leek; washed, sliced (white
- part only)
3 c Chicken broth
1 pn White pepper
1 ts Salt
1 c Heavy cream
Shredded raw carrot; garnish

In a sauce pan, combine potatoes, carrots, leek and
broth. Bring to a boil and reduce to simmer for 25
minutes, until vegetables are tender.

Puree half of the cooked vegetables and broth in a
blender for 30 seconds. Empty into mixing bowl and
repeat with remaining vegetables. Refrigerate until well
chilled.

Stir in pepper, salt and cold cream.

Serve in chilled bowls with a topping of the shredded
carrot.

By chef Albert Stockli - Four Seasons in NYC

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... "Curiosity killed the cat, but for a while I was a suspect." Steven Wright ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

November 18: National Vichyssoise Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julia Child's Vichyssoise
Categories: Soups, Vegetables, Dairy, Poutry
Yield: 8 servings

3 c Peeled, sliced potatoes
3 c Sliced leek; white only
1 1/2 qt Chicken stock
1 c Whipping cream
Salt & white pepper
3 tb Chives; minced

Simmer the vegetables in the broth until very tender,
about 40-50 minutes. Puree the soup in a blender or
through a food mill and then a fine sieve.

Stir in the cream and season to taste, oversalting very
slightly as salt loses flavor in a cold dish. Chill.
Serve in chilled soup cups and decorate with chives.

Julia Child

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Google it. Then Amazon it.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)