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!

                        

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)