Photo: Vichyssoise with Sour Cream and Chives Recipe
Ingredients
- 2 teaspoons butter
- 2 leeks, rinsed well and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 4 cups leftover cooked new potatoes
- 6 cups reduced-sodium vegetable or chicken broth
- 1 cup reduced-fat sour cream
- Salt and ground black pepper
- 4 teaspoons chopped fresh chives
Directions
Heat butter in a large stock pot or Dutch oven over medium heat.
Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.
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By lapiana_11948361
Montauk, 72
on April 14, 2010
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instead of using cooked potatoes, i boiled raw diced spuds in the stock. they became more flavorful.
By nylolo11_12122961
El Paso, 83
on September 02, 2009
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I added salt to taste because the recipe doesn't call for any. I also kind of regret the sour cream. I tasted it right before I added the cream and it was delicious. The sour cream overwhelmed it and it lost some of it's savory deliciousness. I think it would taste better with 1/4 cup heavy cream... When you make this, taste it before you put the cream in and see for yourself. Otherwise, yummy. I got rave reviews regardless.
By jeeplaw_11231654
spring, TX
on November 05, 2008
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This recipe was delicious and easy. It was very flavorful and delicious hot -and I'm sure it will be just as good cold.
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