Subj : 11/18 Vichyssoise Day - 3
To   : All
From : Dave Drum
Date : Wed Nov 16 2022 13:15:00

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

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