Subj : 11/18 Vichyssoise Day - To : All From : Dave Drum Date : Sun Nov 17 2024 10:58 am 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) .