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   November 18: National Vichyssoise Day   
      
   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   
        
     Uncle Dirty Dave's Archives   
       
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