Sweet Potato Vichyssoise

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* Exported from MasterCook *

 

Sweet Potato Vichyssoise

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 cups sliced leeks -- white part only (8 to 10 leeks)

1 pound garnet yams -- peeled and cubed

1/4 pound russet potatoes -- peeled and cubed

1/2 cup dry white wine

8 cups hearty vegetable stock

2 tablespoons lemon juice

1 teaspoon salt

1/4 teaspoon pepper

Pinch cayenne

3 sprigs mint

1/2 cup creme fraiche -- or soy cream

2 tablespoons minced mint

6 lemon wedges

 

Yield: 6 servings * Prep Time: 20 minutes * Cooking Time: 1 1/4 hours

 

Thick and slightly sweet with a gentle orange color, this soup is the perfect

complement to a simple main course. Serve it hot or cold.

 

1. Combine the leeks, yams, potatoes, and wine in a 4-quart saucepan. Bring to a

boil and cook, stirring constantly, until the alcohol smell has disappeared,

about 3 minutes. Add the stock, lemon juice, salt, pepper, cayenne and mint

stems. Return the soup to the boil. Reduce to a simmer, cover and cook, stirring

occasionally, for about 1 hour. Remove the soup from the heat and cool.

 

2. Strain the soup, reserving the liquid. Puree the soup solids in a food mill

or processor, adding cooking liquid as necessary to obtain a very smooth

consistency. Whisk the solids into the reserved soup broth. The soup may be

prepared to this point up to 4 days in advance if refrigerated in an airtight

container.

 

3. Before serving, whisk 1/3 cup of the creme fraiche into the chilled soup.

Taste and adjust the seasonings. Serve cold in individual bowls, topped with a

dollop of cream and a sprinkling of mint with a lemon wedge on the side. To

serve hot, warm the soup until piping hot. Remove it from the heat and whisk in

1/3 cup of the creme fraiche. Taste and adjust the seasonings.

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 87 Calories; 6g Fat (65.4% calories from

fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 367mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0