Projects

Monday, August 27, 2007

Vichyssoise/Potato Soup


Actually, I'd planned to make watercress soup-unfortunately the cress had gone off and I was forced to improvise. With the weather still being warm, vichyssoise seemed like the perfect dinner with fresh-baked rustic bread and an assortment of fruit and cheese. I was glad I'd made chicken stock last week and had it on hand in the freezer as this recipe takes about five cups. You could easily substitute a vegetable broth, if desired.

The recipe will work as a hot soup as well; simply omit the addition of cream at the end.

You Will Need:

4 large russet potatoes, peeled and diced
3 large leeks OR 2 large mild onions sliced very thin
5 tablespoons unsalted butter
4 ½-5 cups chicken or vegetable stock
¼ -1/2 cup heavy cream
Chopped chives for garnish

In a heavy pot, melt the butter over medium heat and add the leeks. Cover and cook until soft (about 10 minutes) stirring frequently. Add the potatoes and again cover and cook until softened for another 10-15 minutes. Take care that the potatoes do not scorch. Add the broth and bring to a boil. Cover, reduce heat to simmer and cook until everything is very soft (about half an hour). Puree the soup a bit at a time in the food processor. Add more stock if too thick. Chill well. It is also nice to chill the serving bowls. Before serving, stir-in a bit of heavy cream to each serving (about 1 tablespoon per bowl and top with chives.

No comments:

Post a Comment