I was flipping through Anthony Bourdain's Kitchen Confidential last night and re-read the passage about his first experience of vichyssoise when he was on the QE2 en route to his family home in France.
Got me thinking about vichyssoise (which I love). Sadly, it is not a very low-cal dish between the butter and whipping cream. So, this is NOT vichyssoise, but it is the sort of bastard child of vichyssoise.
Cold Potato & Herb Soup
200g potatoes
1/2 onion (about 50g)
small piece leek (about 30g)
2 cloves garlichandful parsley (about 5g)
handful chives (about 5g)
3 teaspoons Marigold boullion powder
100g (1/2 tub) extra light Philadelphia Cream Cheese
salt and white pepper to taste
Chop onions, leeks & garlic. Peel potatoes. Place all vegetables in a pot and cover with about one pint vegetable stock made up from the Marigold powder and water (or your preferred stock).
Simmer over low heat until all vegetables are tender. Puree with the extra light Philadelphia style cream cheese.
Add enough water to make to preferred soup consistancy (I like it fairly thick). Check seasoning and add salt & white pepper to taste. Add the finely chopped parsely and chives. Allow to cool, then chill in fridge and serve garnished with a few fresh chives.
Makes 2 large bowls.
Nutrition Summary Per Serving
Calories (kcal) 164.3
Protein (g) 9.5
Carbohydrate (g) 23.2
Fat (g) 3.9
Fibre(g) 2.8
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