Wednesday, July 30, 2014

Vichyssoise For A Cool Summer Soup

I am very excited about this cool summer soup because, although I do like the fruity melon soups as well as the traditional tomato gazpacho, this is a cool savory soup that just adds to what we can dunk our bread into!! 


Try this out and let me know what you think!!


You'll Need:

  • 1 tablespoon butter
  • 3 leeks, bulb only, sliced into rings
  • 1 onion, sliced
  • 5 potatoes, peeled and thinly sliced
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • 5 cups chicken broth
  • 1/4 cup heavy whipping cream


What To Do:
  • In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  • Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
  • Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
  • Puree soup in blender or food processor and cool.
  • Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.




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