All content copyright Katrina Hall 2008 through 2025

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!



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!