Lower Fat Vichyssoise
Whether you prefer to eat it warm or cold, Vichyssoise is one of the best soups around. Not all recipes are made with the chicken broth, but I think it imbues the soup with a richness that simply cannot be achieved with water.
Notes
More often than not, Vichyssoise is served cold. To do so, simply chill the soup for about 4 hours before garnishing and serving.
Cooking Time40 min
Ingredients
- 3 leeks
- 3 medium potatoes
- 1 medium onion
- 1 stalk celery
- 4 cups reduced sodium chicken broth
- 1/2 cup evaporated skim milk
- 2 tablespoons low-fat or fat-free butter substitute, such as Shedd's Spread
Instructions
- Wash the leeks very carefully, making sure to remove all soil.
- Slice only the white part of the leeks into 1/4 inch pieces.
- Dice the potatoes, slice onion and celery.
- Sauté leeks, potatoes, onion and celery in butter substitute about 10 minutes.
- Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.
- When the vegetables are tender, purée the vegetables and stock and add the evaporated milk.
- Garnish with chopped parsley or chives.
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