Friday, March 19, 2010

Vichyssoise (Potato Leek Soup)

2/3 cup of leeks, thinly sliced, white portion only

1 small onion, sliced

2 tablespoons of butter or EVOO

2-1/2 cups of potatoes, peeled and sliced thinly (if you have a salad shooter that works)

2 cups of broth (vegetable or chicken)

1-1/2 cups of milk (skim is okay)

1 cup of heavy cream (or you can use corn starch as a lower calorie option thickener just add more milk or broth)

2 gloves of garlic, minced

1/2 cup of green onions/chives, sliced thinly

Salt & Pepper to taste (you will need this otherwise it may taste bland - add 1/4 of a tsp at a time of each until you find the right flavor)

In a saucepan over medium high heat saute leeks and onions in butter/oil until tender but not brown.

Add potatoes, broth and some salt/pepper. Bring to a boil, cover, reduce heat and simmer for 35 minutes (stir from time to time) to check for tenderness of potatoes.

Remove about 1 cup of the potato mixture and set aside. Puree the rest of the soup mixture in a food processor (in small batches) or use an immersion blender until smooth. Return to the saucepan and add back in the 1 cup of un-pureed mixture. Add milk and cream/thickening agent to the soup. Warm soup thoroughly if you desire to serve it hot. Garnish soup with chives.

This soup may be served cold or hot.


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