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Hot Chili Vichyssoise Recipe

Hot Chili Vichyssoise Recipe

6 servings



1 each: chopped medium leek (white part only),

large poblano and jalepeno chili

1 pound new red potatoes, unpeeled, halved

6 cloves garlic, peeled

Vegetable cooking spray

1 1/2 teaspoons ground cumin

1/2 teaspoon each: chili powder, dried oregano leaves, pepper

4 cups reduced-sodium fat-free chicken broth, divided

1/2-3/4 cup fat-free half and half or fat-free milk

1/4 cup chopped cilantro

Salt, to taste


Cut leek and chilies into 3/4 inch pieces. Arrange vegetables in single layer greased foil-lined jelly roll pan, spray with cooking spray and sprinkle with herbs and pepper. Roast at 425 degrees until browned and tender, about 40 minutes, removing garlic when tender, about 30 minutes.


Process vegetables and 1 to 2 cups broth in food processor or blender until smooth. Heat vegetable mixture and remaining broth to boiling in large saucepan, reduce heat to medium. Stir in half-and-half and cook until hot, 3 to 4 minutes. Stir in cilantro, season with salt. Serve warm or chilled.

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