COLD LEEK AND POTATO SOUP (Vichyssoise)

[justaprogressive]

LEEK AND POTATO SOUP
(Serves 6)


Ingredients:

5 or 6 leeks
5 tablespoons butter
3 cups diced potatoes
1 quart chicken broth
Salt to taste
Cayenne
Nutmeg
2 tablespoons flour

Directions:

Trim and wash the leeks thoroughly to remove all sand.

Split lengthwise, then cut in thin slices.

Sauté in a large saucepan over moderate heat in 3 tablespoons of butter for 4 minutes.

Add the potatoes and broth, bring to a boil, and reduce to heat.

Cover and simmer till the potatoes are soft.

Season to taste with salt (the broth may provide enough), cayenne and nutmeg.

Drain off the broth and reserve. Purée the vegetables in a food mill, ricer or food processor.

Combine again with the broth.

Melt the remaining 2 tablespoons of butter in a saucepan over low heat, stir in the flour, and cook
for a few seconds.

Add 1½ cups of the soup and stir until the mixture is thickened.

Stir back into the rest of the soup, and bring to a boil.

Serve with a dash of cayenne or nutmeg.

VARIATIONS
Do not purée the vegetables, but leave them in coarse pieces in the thickened soup.

Vichyssoise: Prepare the soup in the main recipe and allow it to cool.
Blend in 1½ cups heavy cream. Chill thoroughly.
Serve with a sprinkling of chopped chives.

from "The James Beard Cookbook" https://archive.org/details/jamesbeardcookbo0000bear_b8y5

Savory heaven on a hot summer's day!

[JimmyJNickles]

1. Julia Child's Recipe

Julia Child has a recipe sans Chicken stock.

.....just water, leeks, potatoes, and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means necessary." -- Julia Child from The Way to Cook , Alfred A. Knopf.

Note: If you are not puréeing the soup, cut the vegetables rather neatly.

4 cups sliced leeks, white part only
4 cups diced potatoes, old or baking potatoes recommended
6 to 7 cups water
1 1/2 to 2 teaspoons salt or to taste
1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
1 Tablespoon fresh chives or parsley, minced
Special Equipment Suggested : A heavy-bottomed 3-quart saucepan with cover

Simmering the soup . Bring the leeks, potatoes and water to the boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.

[Clouds Passing]

2. Welcome 👋🏼

[LetMyPeopleVote]

4. Welcome to DU

[applegrove]

3. And you only use the white part of the leeks. Not the green

part. Throw the green out. So get leeks with lots of white. That is important.

[Retrograde]

5. The green part is edible, though tough

I save the tops for stocks

[applegrove]

6. Yes. Potato-leek soup uses the whole leek. Tastes

quite a bit different than vichyssoise.