Low-Fat High-Chile Vichyssoise
Monday, 26 May 2008
DescriptionOf course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we've replaced the fat with chile. Note: This recipe requires advance preparation.
At a glance
New Mexico Green
In a large soup pot, heat the olive oil and saute the leeks and onions until soft, about 10 minutes. Add the stock, habanero powder, basil, potatoes, and green chile, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Remove from the heat and puree in batches in a food processor until the mixture is a very smooth, thin paste. Transfer to a bowl and add the evaporated skim milk, non-fat sour cream, skim milk, and white pepper. Mix well, taste for heat, and add hot chile powder if too mild. Cover and refrigerate for at least 5 hours. Serve in cold bowls garnished with minced chives and a sprinkling of red chile powder.