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| So
much more than simply cold potato leek soup, this velvety smooth
creation is the perfect Indian Summer supper dish. First things
first, though - let's get the pronunciation straight. As confounding
as French may seem, the silent syllable rule is really quite
simple: if an "e" follows an "s", the "s" is pronounced - no
"e", no "s", i.e. Francois (male, no "s") vs. Francoise (female,
with "s") Got it? Hence, it is NOT "veeshy-swah", but rather
"veeshy-swaz". |
| M |
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| 4
leeks, white part, sliced (I always try and get the largest
leeks I can find) |
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5
medium potatoes, sliced thin (I prefer whites or Yukon golds) |
| 1
medium onion, sliced |
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1
quart chicken broth (the stronger the stock the better) |
| ¼
cup sweet butter |
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1
tablespoon salt |
| 3
cups milk |
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2
cups heavy cream (this is not a diet dish - don't scrimp here) |
| chopped
chives |
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| M |
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| In
a deep soup kettle, lightly brown the leeks and onions in the
butter. Add the potatoes, stock and salt and boil until very
tender - about 35 minutes. Puree in a blender and return to
the kettle.
Add
the milk and 1 cup of cream and bring just to a boil. Cool
and puree again. Chill.
Add
the remaining cream and chill thoroughly - overnight is best.
Garnish
with chopped chives and fresh ground pepper.
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