MSGID: 1:396/45.0 673a20a2   
   November 18: National Vichyssoise Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Leek & Baked Potato Vichyssoise w/Red Caviar   
    Categories: Soups, Vegetables, Potatoes, Seafood   
         Yield: 6 Servings   
       
         2 lg Baking potatoes (russets)   
         6 c  Vegetable broth   
         6 lg Leeks; 3 lb, white part only   
       1/2 ts Fresh ground white pepper   
         1 c  Yogurt or evaporated milk   
       1/4 c  Red salmon roe caviar   
       1/4 c  Snipped fresh chives   
       
     Set oven to 400ºF/205ºC.   
        
     Bake potatoes on the floor of the oven, turning once,   
     for 1 hour or until they are soft when pressed. Cut the   
     cooked potatoes in half and scoop out the flesh.   
        
     Cut leeks in half lengthwise, wash throughly to get   
     out all sand and grit and chop coarsely.   
        
     In a large saucepan, bring the broth to a boil over   
     moderately high heat. Add the chopped leeks and white   
     pepper, reduce heat and simmer the leeks, covered for   
     30 minutes or until they are very tender.   
        
     Add the potato flesh to the leeks and puree the   
     mixture in batches in a food processor until very   
     smooth. Transfer the puree to a mixing bowl, add salt   
     if desired and chill covered for at least 2 hours or   
     up to 24 hours.   
        
     Whisk in the yogurt or milk and chill again for 30   
     minutes if necessary.   
        
     Ladle the soup into bowls and top each serving with   
     1-1/2-2 ts of red caviar and sprinkle with chives.   
        
     Serve in chilled bowls.   
        
     Recipe by Lucius Beebe, railroad buff and bon vivant   
        
     From: http://www.dandyism.net   
        
     Uncle Dirty Dave's Archives   
       
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