chilled vichyssoise: leek and potato soup on a sweltering day

110 degrees in the sun; that's what my thermometer says. It's so hot nipping outside to pick peas I could swear I got a sunburn in six minutes flat . Definitely a good day to make chilled leek and potato soup!

Soothing, rich, creamy, and cold, vichyssoise is the perfect lunch or dinner for those hot days when you'd rather just suck on popsicles, or drink sweet tea and lemonade.

This recipe uses more herbs than Julia Child's original recipe, but this is the way I've always made it. Thyme and dill have a special affinity for the mildness of leek and potato braised in butter that is always delicious. And today? I'm headed to a fiercely air-conditioned supermarket.

Makes about 5 servings:

1 T. unsalted butter

2 cups chopped white of leeks

1/1/2 cups diced white potatoes

2 cups light chicken stock

1 t. kosher salt

freshly ground pepper

1/2 t. thyme

1 t. minced fresh dill

3/4 cup whipping cream

Melt butter in saucepan, then add the leeks and braise on low, covered, for about 10 minutes. Remove cover and add the chicken stock and potatoes, salt, thyme, pepper, and dill. Cook for approximately 20 minutes on medium, or until potatoes are soft.

Remove from heat and, using a handheld immersion blender, puree the soup, then stir in the cream. Allow at least an hour in the fridge and serve chilled.

Stay cool!

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You might also enjoy this cooling dessert that whips up in minutes:

Fresh fruits with creme patissiere ( French vanilla suace)