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September 2018

Baked Potato Recipes

Nuts Recipes

White Chocolate Chunk Brownies

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Leek Baked Potatoe Vichyssoise w Red Caviar Recipe

Leek Baked Potatoe Vichyssoise w Red Caviar recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Leek Baked Potatoe Vichyssoise w Red Caviar recipe  PDF


2 lb Large baking potatoes
6 c Vegetable broth
6 lg Leeks(about 2 1/2 3) white
Parts only 1/2 ts Fresh ground white pepper
1 c Non fat yogurt or evaporated
Skim milk 1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives
Preheat oven to 400deg. 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 mi ture in batches in a food processor until very smooth. Transfer the puree to a mi ing 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 2teaspoons of red caviar and sprinkle with chives. Serve in chilled bowls.

Leek Baked Potatoe Vichyssoise w Red Caviar recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
666 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Leek Baked Potatoe Vichyssoise w Red Caviar recipe  PDF   Baked Potato recipes RSS   New

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3 tb Olive oil 8 Pats butter 1 c Seasoned bread crumbs 1 c Grated parmesan cheese 1 tb Italian seasoning 6 Chicken breasts 1 c Flour 2 Eggs, beaten in med. bowl SAUCE 1 lb Fresh mushrooms, sliced 4 tb Butter 1/3 c Marsala wine Combine bread crumbs, seasoning and cheese on plate. Coat chicken with flour, dip in egg, then coat with bread crumb mi ture. Set on wa paper and let stand in refrig 2 3 hours. Place pats of butter in middle of skillet and place olive oil around the butter and fry the chicken until golden brown. Sauce: Saute mushrooms ...

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