Tomato Vichyssoise

Microwave: YES
Freezing: YES
Processing time: LONG
For 4-6 people

450 ml. of juice (juice) of tomato (tomato) 50 g. of margarine
3 leeks (garlic leeks, pores, joints) medium (only the white part) chopped
1 medium onion, chopped
3 potatoes (potatoes) medium, peeled and cut into pieces
300 ml. of chicken broth
300 ml. of natural yogurt
1 bay leaf
A pinch of nutmeg
(mace) grated
1 tablespoon of chives
(green onions), chopped
Salt and ground white pepper

Melt the margarine in a saucepan over the heat, and sauté the leeks, onion and potatoes, over a heat, and sauté the leeks, onion and potatoes, over low heat and stirring, for a few minutes, without browning.

Then add the broth, nutmeg, bay leaf and salt and pepper to taste, cover the bowl and let it cook, over low heat, for about 20 minutes. Remove from the heat, remove the laurel, pass the preparation through the electric mixer until a smooth and homogeneous cream is obtained and pour it into a tureen. Finally, add the tomato juice and yogurt, rectify the seasoning, and place in the fridge before it is very cold, it is sprinkled with the finely chopped chives.