The Fabulous 52 is a year long journey in to the fun, fresh and unique foods of our rich and diverse San Joaquin Valley. Move away from the "tried and true"...come and explore something new, locally grown and farm market fresh! Feel free to share your journey with us, and in turn, your friends and family.
Tuesday, June 5, 2012
Vichyssoise (Leek and Potato Soup)
I really had to reprint this from BS in The Kitchen. Delightful recipe with outstanding presentation and plating.......in honor of Julia Child's 100th Birthday!
Cold Leek and Potato Soup (Vichyssoise)
6 cups of chicken stock (or veggie if you want to make it a veggie dish)
3 cups of sliced leeks
3 cups of diced potatoes
salt to taste (roughly 1/2 tsp)
1 cup of 2% milk (you can also use whipping cream for a richer dish)
salt & white pepper to taste
Minced chives to decorate
In a large stock pot simmer together the chicken stock, leeks, potatoes and salt for roughly 40-60 minutes until the potatoes and leek become tender. Puree the soup with a blender, food processor or immersion blender.
Stir in your milk. Season to taste. You can also over salt slightly because the salt will loose its punch once the soup has chilled.