Potato and Leek Soup

Vichyssoise. It sure sounds fancy, for something so simple! Wait, it's not too simple. There is a fair amount of slicing up of leeks and potatoes and herbs. and the leeks and herbs have to spend some time in the olive oil, then toss in the potatoes and pour in the stock (I used vegetable stock). Bring to boil and then simmer. Mmm-hmmm. Smells good!

But not quite done. I poured half the soup into my blender, and pushed puree, and it worked (Spoiler alert if you have not yet read the Garlic Scape Pesto adventure...pesto does not pulverize in a blender). Turns out, blenders are much happier blending liquids than solids. Then I poured the pureed soup into a Tupperware container and poured the rest of the soup into my blender, and pushed puree, and once again, a lovely puree appeared like magic! 

I added some light cream (calls for heavy, but we never have that on hand) and ooh, baby, does it ever taste good! We have some hot weather in the forecast and a nice cold soup will be just what the doctor ordered. This soup comes with a recipe for Chive Oil, which you then drizzle a spoonful into your soup. 

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