Sweet Potato and Carrot Vichyssoise
Number of servings : 6 Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special
Number of servings : 6
Type of meal : | Side Dishes | Side Dishes
Special diet :
3 tbsp (45 mL) butter or margarine
2 small leeks, halved lengthwise, thoroughly washed and sliced
1/2 tsp (2 mL) ground nutmeg
2 medium-size sweet potatoes, peeled and cut into 2-inch chunks
4 cups (1 L) canned low-sodium chicken broth
1-1/2 cups (375 mL) buttermilk
Salt and freshly ground black pepper to taste (optional)
2 tbsp (30 mL) snipped chives
- In a medium-size saucepan over moderate heat, melt butter. Add leeks and nutmeg and sauté, stirring occasionally, until tender — about 5 minutes.
- Add sweet potatoes, carrots, and stock and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the sweet potatoes and carrots are tender — 15 to 20 minutes. Remove from the heat and cool 10 minutes.
- Working in batches, purée the mixture in a blender at high speed or in a food processor. Stir in buttermilk, salt, and pepper (optional). If soup seems too thick, thin with a little additional stock or buttermilk. Transfer to a large bowl, cover and refrigerate 2 to 3 hours. When ready to serve, spoon into serving bowls. Sprinkle with chives, if desired.
Imported on 2011-01-20 16:41:26 — Original ID:500