Vichyssoise

That's what the French call this delicious soup. It's just leek and potato soup served well chilled. So if Spring is slow coming in your part of the world you may want to serve it piping hot instead.

Ingredients

1/2 onion, chopped
1 tablespoon butter
3/4 pound peeled, chopped potato
1 pound sliced leek, washed well (discard the tougher dark green parts)
3 pints chicken stock
1/4 pint cream or half and half
Salt, pepper
2 tablespoons snipped chives

Sweat onion in butter for 5 minutes until soft; do not allow to brown. Stir in leek and potato. Add stock and simmer for 10-15 minutes or until potato is soft.

Process in Vitamix or other blender. (For a finer, more delicate soup, now pass through a fine sieve.)

Add half of the cream or half and half. Taste and adjust seasoning*. If you are serving the soup cold, chill well, along with your soup bowls. Otherwise heat gently until just below boiling point.

Serve in individual bowls, swirling in remaining cream or half and half, and a sprinkling of chives.

Serves 8 as an entree.


*Salt has a weaker effect in a cold dish, so if you are serving this soup cold, be sure to add a little extra.