Vichyssoise - Cold Leek and Potato Soup
A Vichyssoise is a creamy, thick potage of leek and potato traditionally served cold. This version is easy to make and is also great served piping hot.
Cream, Leek, Potage, Potato
good Chicken Stock;
white and light green parts only;
try and include some leaves;
plus more to taste;
Black is okay, too;
– 3 cups diced Potato;
Melt the butter in a saucepan over moderate heat, add the leek, celery and garlic along with the pinch of salt and sauté until softened.
Add 2 cups of the stock and the peppercorns and simmer, covered, for about an hour until the vegetables are really soft.
Puree the soup using a food processor or hand blender and then pass the result through a wire strainer, discarding any solids.
Add the remaining stock and the potatoes and continue to simmer for about 45 minutes or so until the potatoes are very soft and falling apart.
Puree again and then add the cream. Simmer very gently for a further 15 or 20 minutes, making it does not boil, then taste and adjust for salt.
Chill (ideally overnight) and serve, garnished with croutons, or as desired.
Vichyssoise - Cold Leek and Potato Soup https://sybaritica.me/vichyssoise/