vichyssoise with fresh chives and thyme

What a wonderful way to celebrate my blog getting fixed (thank you, Kelci) - four distressing days I never want to go through again, when my account was suspended due to a questionable email I had gotten.  I was out for a walk two days ago, worrying and hyperventilating, when I saw my neighbor's two enormous chive plants and admired them.  She handed me some scissors and a plastic bag and told me to help myself, which I did -  then promptly celebrated with a pot of delicious vichyssoise.

This is the classic vichyssoise that you can also find in Julia's books:  when it's cold, it's vichyssoise, when it's served warm, it's potage parmentier - a smooth, creamy soup (though it only has 3 tablespoons of cream) that I sprinkle with fresh chives and thyme leaves - thyme being my favorite herb of all.  Served with a fresh green salad, it's a fine welcome to Spring.


To make:

3 cups sliced leeks (white only)
3 cups diced potatoes (I used small yellow potatoes)
3 cups light chicken broth
1 teaspoon or more kosher salt
a few thyme sprigs
2 tablespoons unsalted butter
4 tablespoons heavy cream


Simmer the leeks, potatoes, broth, salt and thyme sprigs in a large pot for 30 minutes, or until potatoes are soft.
Remove thyme twigs from pot and toss.
Puree soup in blender or Cuisinart and return to cooking pot.
Swirl in 2 tablespoons unsalted butter and 4 tablespoons heavy cream and stir well.
Serve cold in mugs or bowls, sprinkled with minced chives and a few thyme leaves picked from their stems.

Happy Spring to you all!