• 11/18 Vichyssoise Day - 3

    From Dave Drum@1:3634/12 to All on Tue Nov 16 15:54:00 2021
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    Title: Gwyneth Paltrow's Corn Vichyssoise
    Categories: Vegetables, Potatoes, Dairy, Citrus
    Yield: 4 servings

    2 tb Extra-virgin olive oil
    2 md Leeks; white & light-green
    - parts only, coarse chopped
    5 Ears shucked corn; kernels
    - cut from cobs, cobs
    - reserved
    1 c Coarse-chopped peeled potato
    4 c Good-quality vegetable stock
    Salt & fresh ground pepper
    1 tb Fresh lemon juice
    1/4 c Creme fraiche or sour cream
    1 tb Fine chopped fresh chives

    Heat oil in a large heavy pot over medium heat. Add
    leeks and cook, stirring occasionally, until they begin
    to soften, about 5 minutes. Add corn kernels, reserved
    cobs, potato, and stock. Season lightly with salt and
    pepper. Increase heat to high and bring soup to a boil.
    Reduce heat to simmer, cover with lid slightly ajar, and
    cook until the vegetables are very soft, about 35
    minutes.

    Discard corn cobs; let soup cool slightly. Working in
    batches, purée soup in a blender until very smooth. Set
    a fine-mesh strainer over a large bowl; strain,
    discarding solids. Chill soup until cold. If too thick,
    thin with water by 1/4-cupfuls. Stir in lemon juice, and
    season with salt and pepper. Spoon a dollop of crème
    fraîche atop each serving and sprinkle with chives.

    By Gwyneth Paltrow

    RECIPE FROM: https://www.bonappetit.com

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  • From Dave Drum@1:2320/105 to All on Wed Nov 16 13:18:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemongrass Vichyssoise
    Categories: Vegetables, Potatoes, Herbs, Dairy
    Yield: 7 Servings

    4 tb Unsalted butter
    3 lg Cloves garlic; coarse chop'd
    1 lb Leeks; washed well, trimmed,
    - white part sliced
    1/4 lb Onion; coarse chopped
    4 Stalks lemon grass; trimmed,
    - bulb thin sliced
    8 Makrut lime leaves; fine
    - sliced
    1 lb Potatoes; peeled, diced
    2 Bay leaves
    Salt & fresh ground pepper
    6 c Water
    2 c Heavy cream
    2 bn Fresh chives

    In a large pot, melt the butter over medium-high heat.
    Add the garlic, leeks, onions, lemon grass and lime
    leaves; cover and simmer for 10 minutes. Do not allow to
    color.

    Add potatoes, bay leaves, salt, pepper and water, and
    bring to a boil. Reduce heat, and simmer, cooking 20
    minutes, until potatoes are tender. Allow to cool a
    little; strain, reserving broth, and remove bay leaves.

    Place some solids with a little broth in blender, and
    puree. Spoon into bowl. Repeat process until all solids
    are pureed; you will probably have to use all the broth
    to do this, but do not allow the mixture to become too
    thin, because the cream must still be added. Stir in the
    cream. Adjust seasoning, and chill completely, at least
    several hours.

    To serve, chop the chives, and stir vichyssoise
    thoroughly. Spoon 1 cup into soup bowl, and sprinkle
    with chives. If mixture is too thick, add a little milk
    to thin it out.

    Recipe from: Gerd Knaust

    Adapted by: Marian Burros

    Yield: 7 cups for 6 or 7 servings

    RECIPE FROM: https://cooking.nytimes.com

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