- 3 large leeks, white parts only, washed well and sliced thinly
- 2 tablespoons butter
- 2 medium potatoes, peeled and sliced thinly
- 3 cups chicken stock
- 1 teaspoon salt
- 1 cup milk
- 1/4 teaspoon white pepper
- 1 cup whipping cream
- Chives for garnish
Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until golden. Add the stock, potatoes, and salt. Bring to a simmer, then cover and simmer for 40 minutes. Puree in blender until soup is a very fine texture. Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream and adjust for seasoning (Remember that cold soups should be slightly overseasoned). Chill overnight. To serve, ladle into chilled bowls and sprinkle with chopped chives.
Makes 4 servings.
Did you know?
Cold and warm fruit soups are common in Scandinavian, Eastern European and Baltic cuisine.
Potatoes will absorb more dressing & flavour if you add the dressing when the potatoes are warm, and then refrigerate.
Vichyssoise is a chilled potato and leek cream soup, said to have been created by a French Chef, Louis Diat at the Ritz-Carleton in New York in 1917 (though this claim has been disputed).
Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalucia, and also widely consumed throughout the rest of Spain, Portugal and parts of Latin America.
Gazpacho is often described as a liquid salad and is known for its thirstquenching qualities -- one of the reasons it is so popular in summer months.
The typical ratio of oil and vinegar in a vinaigrette salad dressing is 3 parts oil to 1 part vinegar or lemon.
Gazpacho descends from the ancient Roman tradition of combining stale bread, garlic, olive oil, salt and vinegar.
Dandelion greens are loaded with antioxidants. If using in a salad use greens when they are young and tender, as older greens tend to be too bitter for human consumption.