Leek And Baked Potatoe Vichyssoise With Red Cavia

Directions

1. Preheat oven to 400deg. Bake potatoes on the floor of the oven, turning once, for 1 hour or possibly till they are soft when pressed. Cut the cooked potatoes in half and scoop out the flesh.
2. Cut leeks in half lengthwise, wash throughly to get out all sand and grit and chop coarsely.
3. In a large saucepan, bring the broth to a boil over moderately high heat.
4. Add in the minced leeks and white pepper, reduce heat and simmer the leeks, covered for 30 min or possibly till they are very tender.
5. Add in the potato flesh to the leeks and puree the mix in batches in a food processor till very smooth. Transfer the puree to a mixing bowl, add in salt if you like and refrigeratecovered for at least 2 hrs or possibly up to 24 hrs.
6. Whisk in the yogurt or possibly lowfat milk and refrigerateagain for 30 min if necessary.
7. Ladle the soup into bowls and top each serving with 1-1/2-2teaspoons of red caviar and sprinkle with chives.
8. Serve in chilled bowls.