Leek & baked potatoe vichyssoise w/ red caviar Recipe

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Leek & baked potatoe vichyssoise w/ red caviar

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Baked, Exotic, Soups & Stews, Vegetables

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Ingredients:

Procedures:

1	Preheat oven to 400deg.
2	Bake potatoes on the floor of the oven, turning once, for 1 hour or until they are soft when pressed.
3	Cut the cooked potatoes in half and scoop out the flesh.
4	Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.
5	In a large saucepan, bring the broth to a boil over moderately high heat.
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	Add the potato flesh to the leeks and puree the mixture in batches in a food processor until very smooth.
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	Whisk in the yogurt or milk and chill again for 30 minutes if necessary.
10	Ladle the soup into bowls and top each serving with 1-?2teaspoons of red caviar and sprinkle with chives.
11	Serve in chilled bowls.