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Lemon-Leek Vichyssoise

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Description Edit

This divine soup is great for entertaining!

Ingredients Edit

Directions Edit

  1. In a 4- to 5-quart dutch oven, cook leeks in hot oil until tender.
  2. Remove about half of the leeks with a slotted spoon.
  3. Transfer to a small container; cover and chill.
  4. Add potatoes,broth, lemon peel, salt, and white pepper to leeks in dutch oven.
  5. Bring to boiling; reduce heat.
  6. Cover and simmer about * 15 minutes or until potatoes are tender.
  7. Cool slightly.
  8. In a blender or food processor, blend or process potato mixture in small batches until smooth.
  9. Transfer to a very large container.
  10. Stir in buttermilk.
  11. Cover and chill for 8 to 48 hours.
  12. Ladle into appetizer-size soup cups or bowls.
  13. In a small bowl, combine sour cream and lemon juice.
  14. Dollop a small spoonful of the sour cream mixture onto each serving.
  15. Top with chilled leek slices.
  16. If desired, serve with lemon wedges.

Nutritional information Edit

Per serving:

  • 115 Calories | 1g Saturated Fat | 329 mg Sodium | 2g Total Fat | 19g Carbs | 1g Dietary Fiber | 2 mg cholesterol | 5g Protein
  • Exchanges: 1 starch | ½ fat
  • Carb Choices: 1.5

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