Leek & Baked Potatoe Vichyssoise W/ Red Caviar Recipe

Step 1

Preheat oven to 400deg. 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.

Step 2

Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.

Step 3

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.

Step 4

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.

Step 5

Whisk in the yogurt or milk and chill again for 30 minutes if necessary.

Step 6

Ladle the soup into bowls and top each serving with 1-1/2-2teaspoons of red caviar and sprinkle with chives.

Step 7

Serve in chilled bowls.

Things You'll Need

  • 2lb Large baking potatoes
  • 6c Vegetable broth
  • 6lg Leeks(about 2-1/2-3#) white
  • Parts only
  • 1/2ts Fresh ground white pepper
  • 1c Non-fat yogurt or evaporated
  • Skim milk
  • 1/4c Red salmon roe caviar
  • 1/4c Snipped fresh chives

About this Author

iChef.com - Recipes, food and cooking information.