Some Like It Hotvichyssoisesome Like It Cold Recipes

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SOME LIKE IT HOT...VICHYSSOISE...SOME LIKE IT COLD!



Some Like It Hot...vichyssoise...some Like It Cold! image

This is simple to prepare and makes a good potato soup. It can be prepared in advance up to the addition of the half and half. Just refrigerate at that point and when ready to serve add the half and half and serve or heat and serve. As the Title says, Some like it hot, some like it cold!

Provided by Junebug

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 leeks, chopped (white and light green part only and clean well!)
1/4-1/2 cup onion, chopped
3 potatoes, peeled and chopped
2 (14 ounce) cans vegetable broth
1/4-1/2 teaspoon pepper
3/4 cup half-and-half
3 -4 green onions, chopped, for garnish (optional)
1/2-1 cup cheese, grated, for garnish (optional)

Steps:

  • Melt butter in your soup pot.
  • Saute leeks and onion in butter until they're a light yellow or golden color.
  • Add broth, potatoes and pepper.
  • Bring to a boil, reduce heat and simmer for about 20 minutes or until potatoes are done.
  • Using a blender or food processor run the soup, including all the liquid until it is velvety smooth. You may have to do this in batches.
  • Taste and adjust seasonings if necessary.
  • If serving cold or if you are making it in advance put in fridge until it's ready.
  • When ready to eat add the half and half and stir. You may need to add more half and half to get the consistency you like.
  • If eating it hot microwave or put it on the stove to reheat.
  • Add any garnish and enjoy.

Nutrition Facts : Calories 397, Fat 18.7, SaturatedFat 11, Cholesterol 49.3, Sodium 795.6, Carbohydrate 51.3, Fiber 5.3, Sugar 7, Protein 8.3

"SOME LIKE IT HOT"



If you don't like it too hot, leave out the chili peppers and sambal, it will still be a spicy Indonesian inspired dish.

Provided by PetsRus

Categories     Tempeh

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 22

1 onion, chopped
1 -2 clove garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 -2 red chili pepper, finely chopped
1 tablespoon peanut oil
1 1/2 cups carrots, cleaned and chopped diagonally
1 cup green beans, chopped diagonally
2 large ripe tomatoes, skinned and finely chopped
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
4 ounces bean sprouts
8 ounces packages tempeh, cut in strips,approx 2 inch long and 1 inch thick
1/3 cup soy sauce
1/4-1/2 teaspoon ground cayenne pepper
1 teaspoon sambal oelek (or more, chili paste)
1 -2 teaspoon fresh grated ginger
1 tablespoon brown sugar
2 cloves garlic, crushed
3 tablespoons water
1 -2 tablespoon peanut oil
3 tablespoons desiccated coconut
3 tablespoons shelled peanuts, chopped

Steps:

  • Start with the topping, in a frying pan, dry fry the coconut and peanuts until golden brown, tossing it so it won’t burn, remove from the pan and let cool.
  • Mix together the soy sauce, cayenne, sambal, ginger, sugar, garlic and water, set aside, you will use this after you fried the tempeh.
  • In a wok or frying pan, heat the tablespoon of oil, fry the onion and garlic for one minute, add the coriander, cumin and if you use them the chili peppers, fry this for two minutes.
  • Add the carrots, beans and tomatoes, fry until you see the tomatoes going soft, add the stock, bring to the boil and simmer for about 10 minutes.
  • Heat the oil in a frying pan large enough to hold the tempeh strips in one layer.
  • Fry the tempeh until golden, it will soak up the oil, this is normal.
  • Lower the heat when you see them starting to color but fry for a few minutes more, add the soy mix, stir to coat and add to the vegetables, mix.
  • By now the tomatoes should have made a sauce and have dissolved.
  • Taste to see if you want to add more sambal and/or sugar.
  • Now add the bean sprouts, cook further until you see them go limp.
  • Transfer to serving dish, sprinkle with 2 tablespoons of the coconut and peanut mixture, serve with rice and the remaining topping on the side.

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