Green Pea Vichyssoise Recipes
GREEN PEA VICHYSSOISE
Categories Soup/Stew Milk/Cream Dairy Potato Sauté Leek Summer Chill Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; sauté 3 minutes. Add garlic; sauté 1 minute. Add potatoes and 4 1/2 cups broth; bring to boil. Reduce heat, cover and simmer until potatoes are very tender, stirring occasionally, about 15 minutes. Add peas; cover and continue cooking until just tender, about 5 minutes. Working in batches, puree soup in blender. Transfer to bowl. Cool slightly. Chill uncovered until cold, then cover and chill. (Can be made 1 day ahead. Keep chilled.)
- Mix 1 cup cream into soup. Thin soup with more broth, if desired. Season soup to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional cream and garnish with chives.
GREEN PEA VICHYSSOISE
This is one of those creamy soups made without any cream that I love so much. This time it is a pea soup, beautifully green and delicious, but relatively fat-free. The potato adds the creaminess to the mixture.
Provided by Lorraine of AZ
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepot, saute the onion in the olive oil 5 minutes. Add the broth, seasonings, and potato. Bring to a boil and coook until potato is tender, about 10 minutes. Add the peas and cook 5 minutes longer.
- Puree the soup. You may use an immersion or regular blender to do this or a food mill. If using the immersion blender I prefer to strain the soup to take out the pea coverings using a fine sieve. The food mill does this for you.
- To serve: Soup may be served hot or cold. Top each serving with a swirrl of plain non-fat yogurt.
Nutrition Facts : Calories 139.1, Fat 1.8, SaturatedFat 0.4, Sodium 653.2, Carbohydrate 23.2, Fiber 5.1, Sugar 5.4, Protein 7.8
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