Vichysoisse Soup Recipe 

This is a puree of potato and leek served cold and perfect for a summer meal. It can also be served hot for those cold winter days. The soup is gluten free. vegetarian version can be prepared by substituting vegetable stock for the chicken stock. For vegan versions substitute olive oil for the butter and use a non-dairy milk like soy or rice milk.

Yield:       2 Quarts

½  lb. Leeks, white part only

1 lb. Potatoes, peeled

2 oz. Butter or olive oil

1 qt. White Stock, chicken or vegetable

Salt & White Pepper, to taste

1 cup Heavy Cream

Chopped Chives

 Method

1. Cut leeks and potatoes into thin slices.

2. Sweat leeks in the butter without browning.

3. Add stock and potatoes and bring to a simmer. Add salt and pepper to taste. Simmer until vegetables are tender.

4. Pass through a food mill or puree in a food processor until smooth. Pass through a chinois.

5. Chill soup thoroughly.

6. At service time add cream, adjust seasoning and serve with a garnish of chopped chives.