Stéphane of MyFrenchHeaven.com wrote so enthusiastically about Vichyssoise, which is a cold potato and leek soup, that I wanted to give it a try. I prepared it according to his recipe, and the result was a very elegant refreshing soup. The best recipes are usually the simple ones with only a few ingredients, and this is no exception. Crème fraîche is soured cream that is thicker and less sour than sour cream, with about 35% fat content.
For 4 large or 6 small servings
300 grams (.66 lb) white part of leeks (about 2 leeks), sliced and washed
500 grams (1.1 lb) potatoes, peeled
1 onion, chopped
2 Tbsp butter
1 litre (4 cups) chicken stock
250 ml (1 cup) milk
80 ml (1/3 cup) crème fraîche
salt and freshly ground black pepper
freshly grated nutmeg
chopped chives for garnish
Melt 2 tablespoons butter in a casserole.
Add 300 grams of sliced leeks and a chopped onion. Season with salt.
Stir over medium heat until the leeks and onions have softened, about 10 minutes.
Add 500 grams of potatoes, cut into chunks.
Add a litre of chicken stock.
Bring to a boil.
Cover and lower the heat so it keeps boiling gently.
Cook until the potatoes are tender, which you can check with a fork, about 15-20 minutes.
Pour the soup into a blender…
…and blend until smooth.
Add 250 ml of milk…
…and 80 ml of crème fraîche.
Add freshly grated nutmeg to taste.
Blend briefly to mix everything.
Cover and allow the soup to cool to room temperature, then place it in the refrigerator and allow to chill completely.
Taste and adjust the seasoning with salt and freshly ground black pepper once it is chilled. Serve chilled, garnished with chopped chives.
These almond cherry cookies are amazing.