Red Pepper Vichyssoise Recipes

Steps:

• Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
• Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
• Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

Steps:

• Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
• Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.

Steps:

• Lightly saute the onion and potato in the butter. Add the watercress, chicken stock and salt and pepper, to taste. Bring to a boil and simmer until the potatoes are cooked through, about 15 minutes. Puree mixture in blender until smooth.
• Bring to room temperature and then refrigerate. Serve chilled. Before serving, lightly stir in cream or sour cream and garnish with chopped chives.

Steps:

• Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
• Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
• Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
• Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
• Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.

Steps:

• Place peppers in a steamer over 1 inch of water in a wide-mouthed pot. Cover pot, bring water to a boil and then lower heat to a simmer. Cook for 45 minutes or until peppers are very soft.
• Pass peppers through the medium disk of a food mill, or puree in a food processor and then force through a sieve. Reserve.
• Place shallots, potato and stock in a small saucepan. Cover.
• Bring to a boil. Lower heat, and simmer, covered, for 25 minutes, or until potato pieces are tender when pierced with the tip of a knife.
• Combine potato mixture with pepper puree, salt and cream. Puree in 2-cup batches in blender until smooth.
• Refrigerate at least 2 hours. If refrigerating overnight, remove from refrigerator about 30 minutes before serving.