Vichyssoise is a cold potato and leek soup that is just perfect for a hot summer day. It sounds fancy, but it’s pretty simple and quick to make. Have I mentioned lately that it’s really hot up here? Well it is! But that doesn’t stop me from craving soup, because soup is my reason for living some days (not really, but kinda). This soup will cool you off, but still feel like you’ve actually had something to eat unlike that green salad you were planning on for dinner.
- 3 T butter
- 4 leeks trimmed and sliced thin (white part only)
- 2 medium onions, sliced thin
- 10 oz baking potatoes, diced
- 6 cups chicken stock
- salt and pepper from the mill
- 1 cup of creme fraiche or heavy cream
- Melt the butter in a large pot
- Add the leeks and onions and cook until tender, but not colored
- Add stock and potatoes to pot, bring to a boil then reduce the heat and simmer until the potatoes are tender, 20 or 30 minutes
- Puree in a food processor or blender until smooth, return to pot and add the cream
- Season with salt and pepper to taste
Served cold with some french bread, a crisp green salad and a glass of some sort of bubbly wine, this is an elegant light summer dinner.