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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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carrot Vichyssoise
Categories: Vegetables, Potatoes, Poultry, Dairy
Yield: 4 Servings

2 c Peeled, diced potatoes
1 1/4 c Sliced carrots
1 Leek; washed, sliced (white
- part only)
3 c Chicken broth
1 pn White pepper
1 ts Salt
1 c Heavy cream
Shredded raw carrot; garnish

In a sauce pan, combine potatoes, carrots, leek and
broth. Bring to a boil and reduce to simmer for 25
minutes, until vegetables are tender.

Puree half of the cooked vegetables and broth in a
blender for 30 seconds. Empty into mixing bowl and
repeat with remaining vegetables. Refrigerate until well
chilled.

Stir in pepper, salt and cold cream.

Serve in chilled bowls with a topping of the shredded
carrot.

By chef Albert Stockli - Four Seasons in NYC

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

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