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4
first-course servingsEasy
Published 1998
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.
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