Vichyssoise of Red Pepper

Name: Vichyssoise of Red Pepper
Yield: Makes 4½ cups (1.1 l); 4 first-course servings
Cuisine: Chinese
Ingredients: 1½ teaspoons kosher salt, or less if using commercial broth; ⅓ cup (80 ml) heavy cream; 1⅓ cups (325 ml) Basic Chicken Stock or commercial chicken broth; 2 cups (500 ml) Red Pepper Soup Base; ¾ pound (360 g) mashing potatoes, peeled and cut into 1-inch (2.3-cm) cubes; 5 medium shallots, minced

Preparation info

Makes 4½ cups 1.1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is the most glorious color. While it can be sprinkled with snipped chives like an ordinary vichyssoise, consider the violet of chive blossoms. Hold the bottom of a chive blossom in one hand and pull out the individual flowers to sprinkle on the coral-colored soup.

Ingredients

5 medium shallots, minced
¾ pound (360 g) mashing potatoes, peeled and cut into 1-inch (2.3-cm) cubes

Asia
Europe
India
China
Italy
Genoa
Milan
Starter
Tuscany
Summer
Winter
Gluten-free
Soup
Mediterranean

Method

Place the shallots, potatoes, and stock in a small saucepan. Cover. Bring to a boil. Lower the heat. Simmer, covered, for 22 minutes, or until the potatoes are tender when pierced with the tip of a knife.

Combine in a bowl with the red pepper base, salt, and cream. Purée in 2- cup (