Recipe For Vichyssoise With Leeks And Pasta
Vishyssoise Recipe Ingredients:
1 ½ pounds potatoes, rinsed, peeled and sliced
3 medium leeks, sliced thinly
1 tablespoon lemon peel, shredded finely
½ tablespoon lemon juice, freshly extracted
1 ½ cans chicken broth, reduced sodium (14 ounce can each)
4 ounce sour cream, fat free or light
½ quart buttermilk, low fat
¼ teaspoon salt
¼ teaspoon white pepper, ground
1 tablespoon olive oil
Lemon wedges for garnish, optional
- Heat oil in a medium size Dutch oven (about 4 to 5 quart). Cook sliced leeks in hot oil for 2 minutes or until they turn tender. With the help of a slotted spoon remove approximately half of the leeks from the Dutch oven and transfer them to a small container. Cover the container and place it in the refrigerator to chill.
- To the remaining leeks in the Dutch oven add reduced sodium chicken broth, sliced potatoes, lemon peel, white pepper and salt. Bring the contents to a boil over medium heat. After a boil reduce heat and cover the oven. Let the liquid simmer for about 15 to 16 minutes or till the potatoes are cooked and tender. After done cool the mixture slightly.
- Transfer the warm potato mixture in a food processor or a blender. Cover the processor or blender and process or blend until the potato mixture is smooth. You may need to process or blend in two batches if your processor or blender is small.
- Transfer the blended smooth potato mixture in a large container. Add low fat buttermilk and mix well. Cover the container and chill for at least 8 to 48 hours.
- Ladle this chilled smooth mixture into 8 appetizer size soup bowls or cups. Combine sour cream and lemon juice in a small bowl. Over each serving dollop ½ teaspoon of this sour cream and lemon mixture. Garnish with chilled leek slices and lemon wedges before serving, if desired.
- Lemon leek vichyssoise is a low calorie easy recipe which provides about 115 calories and 2 gm total fat per serving.
- This recipe can be considered diabetes friendly as well as heart friendly as it provides only 19 gm carbohydrates, 2 mg cholesterol, 1 gm saturated fats and 5 gm proteins per serving.
- This recipe provides about 329 mg sodium per serving, so individuals on sodium restricted diet or low sodium diet should balance their sodium intake of other foods if they plan to include this recipe in their menu.