All content copyright Katrina Hall 2008 through 2017

Tuesday, September 27, 2016

leek and potato soup (vichyssoise)

A chill in the air the last few days:  the inevitable march toward autumn and winter.  My friend Joe and I took what might be our last walk halfway around Como Lake .  A beautiful sunny day, and a parade of almost every dog you can imagine.  The food vendors were gone and the windows shuttered, but the fall wildflowers were blooming everywhere , and just enough briskness to the air to be thankful for that pot of vichyssoise in the fridge.  Served not cold, but carefully warmed up (never bring to a boil once the cream is added!) and served with some very good cheese and steamed kale.  



Leek and potato soup (vichyssoise)

2 cups yellow or red potatoes, cut in large dice
2 cups sliced white of leek (you can include a little of the pale green)
2 tablespoons sliced white of scallions
Half chicken stock, half water to cover the potatoes and leeks
1 teaspoon dried thyme
1/2 teaspoon dried or fresh dill
3/4 cup medium cream
salt and pepper to taste

Place potatoes, scallions and leeks in large pot or saucepan.
Cover with half water/half chicken stock.
Add the thyme and dill.
Bring to a simmer and cook until potatoes are soft.
Remove from heat.  
Scoop out a cup of the broth and reserve.
Puree the soup, then add the cream.  Add reserved broth if needed.
Add salt and pepper to taste before serving.










                      
                                           Happy Autumn!




                        


2 comments:

La Table De Nana said...

I just bought huge leeks..tis the season..:) We were thinking alike..lovely walk Katrina..!

katrina said...

Again! That seems to happen a lot, Monique! Would've been nice to take a walk with you there -
Very chilly this morning, definitely soup weather, hooray, hooray!