Vichyssoise Soup Recipe

It's a great time for a big batch of Vichyssoise Soup. Dutch Cream potatoes are on special. Leeks are at the peak of their season and looking particularly fresh and delicious, we just had a huge bin delivered! I really love this soup, it is delicate and fresh in flavour and makes a great meal in itself or a simple entree if you are having friends for dinner. This recipe is by Anthony Bourdain.

Ingredients

• 4 tablespoons of butter
• 8 leeks
• 2 medium potatoes, cut into small cubes
• 2 cups of chicken stock
• 2 cups of heavy cream
• 4 fresh chives
• 1 pinch nutmeg
• salt and pepper

Directions

1. In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any colour.
2. Add potatoes and cook for a minute or two, stirring a few times.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
5. Slowly, and in SMALL batches, puree the soup at a high speed in the blender.
6. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth.
7. Transfer soup to the mixing bowl. When soup is at Room temperature, cover in plastic wrap and put into the refrigerator to cool.
8. Check seasoning, sprinkle with chives and serve in chilled bowls.

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