Vichyssoise

Vichyssoise is a (French-y) soup made of puréed leek, onion, potato, cream, & stock. Traditionally you eat it cold, however, I prefer to eat it hot.

Ingredients

• 3-4 leeks –you’ll be using the white parts only
• 2 onions, minced
• ~2 tablespoons olive oil
• ~4 cups dry potatoes (such as Russet), chopped
• 3 cups chicken stock –you can substitute vegetable stock or water.
• 1 teaspoon salt
• 2 cloves
• 2 bay leaves
• 1 ½ cups heavy cream
• chives, chopped for garnish
• black pepper, for garnish

To make things easier later you can place the cloves and bay leaves in a bouquet garni –tie them up in some cheesecloth or kitchen twine.

Directions

• Trim the root end of the leeks and cut off the majority of the green part. Finely chop.
• Heat the oil in a large pot. Saute the chopped leeks & onion over medium heat until the onion has turned translucent.
• Pour in the chicken stock and add the chopped potato. Bring to a low boil.
• Reduce to low heat and add the salt, cloves & bay leaves. Cover.
• When the potato has cooked through, fish out the bay leaves and cloves.
• Then, uquite sing your favourite machine (a handheld or stand blender is recommended), puree the soup until it’s quite smooth.
• Prior to serving stir in the heavy cream.
• Serve, make available the chopped chive and black pepper for garnishing. Enjoy.