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Title: Leek & Baked Potato Vichyssoise w/Red Caviar
Categories: Soups, Vegetables, Potatoes, Seafood
Yield: 6 Servings

2 lg Baking potatoes (russets)
6 c Vegetable broth
6 lg Leeks; 3 lb, white part only
1/2 ts Fresh ground white pepper
1 c Yogurt or evaporated milk
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives

Set oven to 400ºF/205ºC.

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
mixture in batches in a food processor until very
smooth. Transfer the puree to a mixing 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
1-1/2-2 ts of red caviar and sprinkle with chives.

Serve in chilled bowls.

Recipe by Lucius Beebe, railroad buff and bon vivant

From: http://www.dandyism.net

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