Two-Tone Vichyssoise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1 1/2 lb Leeks; greens trimmed
- 1 c Buttermilk; divided
- Water
- 1 tb Chopped chives
- 3/4 ts Salt
- 1/4 ts White pepper
- 1 md Red pepper; chopped
- 1 lb Baking potatoes; pared & cut in chunks
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Slice leeks lengthwise up to root end; rinse leeks under cold water to remove sand. Place leeks, potatoes, salt, white pepper & 2-1/2C water in 2qt bowl; cover w/ vented plastic wrap. Cook in microwave on High 20-22min til potatoes are tender. Let stand, covered, 4min. Meanwhile, in small bowl, cook red pepper, covered, on High 4min til tender; set aside. In food processor, blend leek-potato mix 2-3min til smooth; remove half of mix to bowl; stir in 1/2C buttermilk and cover. Add red pepper and remaining 1/2C buttermilk to food processor; blend til smooth, scraping side occasionally; place in another bowl and cover. Chill both mixes for at least 2 hours. To serve, using 2 ladles, pour mixes simultaneously into bowls; use spoon to swirl mixes; sprinkle w/ chives.
- 06, 1998
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Food processor
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Chef's knife
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Cutting board
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Wooden spoon
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Ladle