Leek and Baked Potatoe Vichyssoise with Red Caviar

1. 1

   Preheat oven to 400F (200C).

2. 2

   Bake potatoes on the floor of the oven, turning once, for 1 hour or until they are soft when pressed.

3. 3

   Cut the cooked potatoes in half and scoop out the flesh.

4. 4

   Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.

5. 5

   In a large saucepan, bring the broth to a boil over moderately high heat.

6. 6

   Add the chopped leeks and white pepper, reduce heat and simmer the leeks, covered for 30 minutes or until they are very tender.

7. 7

   Add the potato flesh to the leeks and puree the mixture in batches in a food processor until very smooth.

8. 8

   Transfer the puree to a mixing bowl, add salt if desired and chill covered for at least 2 hours or up to 24 hours.

9. 9

   Whisk in the yogurt or milk and chill again for 30 minutes if necessary.

10. 10

    Ladle the soup into bowls and top each serving with 1 1/2 to 2 teaspoons of red caviar and sprinkle with chives.

11. 11

    Serve in chilled bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.