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Vichyssoise
This flavorful Vichyssoise (potato and leek soup) is traditionally eaten cold, but is just as comforting when served hot.
Inspired by the movie Julie & Julia, we've put an North American twist on a French classic.
This is a great dish to serve as an appetizer to add a touch of decadence to a multiple course dinner.
Try this creamy potato-leek soup garnished with chopped fresh chives.
Ingredients:
10 oz. finely chopped leeks, rinsed, white and pale green parts only
1 lge. yellow onion, small dice
6 cloves garlic, thinly sliced
4 Tbs. butter
2 Tbs. extra virgin olive oil
2 ribs celery, small dice
1/2 tsp. dried thyme
1/4 tsp. crushed saffron threads
1 c. dry white wine
1 1/2 lbs. Yukon Gold potatoes, peeled, medium dice
1 bay leaf
8 c. chicken stock
1/2 tsp. fresh cracked black pepper
1 Tbs. kosher salt
1/2 c. heavy cream
1 Tbs. sherry vinegar
creme fraiche,
and chopped chives for garnish
Preparation;
# 1 In large stock or soup pot, heat butter and olive oil over medium heat until melted.
Add leeks, onion, garlic and celery and cook until tender and translucent.
# 2 De-glaze the pan with wine and then add the chicken stock, potatoes, saffron, thyme, bay leaf and black pepper.
Bring to a boil and simmer, covered, for 30 minutes.
# 3 Remove the bay leaf and blend soup using either a hand immersion blender or food processor.
Return soup to pot over low heat, add heavy cream and sherry vinegar, then adjust seasoning.
Soup can be served either hot or cold.
Garnish with a small dollop of crème fraiche.
Enjoy this amazing potato and leek soup!
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