VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
CREAMY COLD POTATO SOUP (VICHYSSOISE)
Make and share this Creamy cold potato soup (Vichyssoise) recipe from Food.com.
Provided by A.M. Collins
Categories Potato
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in dutch oven or heavy deep pan.
- Saute the leeks and onion-cook gently, stirring frequently until golden.
- Add broth and potatoes.
- Boil gently, uncovered for 30-45 minutes.
- Let cool and run through a processor until smooth.
- You may need to do this in two batches.
- Put mixture in large bowl and refrigerate.
- Chill for about 20 minutes.
- When cold stir in cream, chives salt and pepper.
- If too thick add some milk.
- Consistency should be somewhat thinner than pan cake batter.
- Serve cold.
COLD POTATO SOUP
On any day...winter or summer...a bowl of good soup and a thick slice of coarse bread make an inexpensive yet nutritious and pleasant meal. This soup can also be served hot if you like.
Provided by Ms. Ayons dishes
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan or Dutch oven; add potatoes and green onions.
- Cook gently stirring over low heat for about 5 minutes.
- Add chicken broth and water. Bring to a boil.
- Add salt, pepper and bay leaf.
- Reduce heat to low. Cook over low heat until potatoes and onions are tender, about 15 minutes.
- Remove bay leaf.
- Puree in blender or press through a fine sieve.
- Return soup to the pan.
- Add half-and-half, nutmeg and celery salt.
- Season to taste.
- Reheat soup but do not boil.
- Chill soup.
- Serve in individual bowls.
- Sprinkle with chives.
WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE
Treat your guests to a decadent restaurant-style main course for a third of the price
Provided by Gordon Ramsay
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
- Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
- Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
- Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
- Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
- Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
- Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
- Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.
Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
LOBSTER AND POTATO SALAD
Whether you're hosting a poolside party or backyard barbecue, finding quick and easy recipes for your outdoor entertaining is the key to a stress free gathering.
Provided by Mary Jenny
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the meat from the lobster and combine with the remaining ingredients.
- Stir to incorporate and serve chilled.
Nutrition Facts : Calories 296.9, Fat 13.7, SaturatedFat 3.3, Cholesterol 159.3, Sodium 715.9, Carbohydrate 23, Fiber 2, Sugar 3.6, Protein 21
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