I was married seven years ago today to the best man I could ever imagine. I can’t think of my life without him – he’s my best friend, my avid supporter. He encourages me to strive for things I’m too chicken to attempt, he talks me off the ledge when the kids drive me crazy, he tells me to be patient when I want to throw in the towel, he loves me when I’m grumpy and mean and he is the most loving and fun dad that any family could wish for. Happy Anniversary my love!
I made Vichyssoise because that’s what we had at our wedding reception. It was a hot and very humid day and I was so glad we had opted for a chilled soup. I love the smooth texture, the flavour of the leek and the hint of nutmeg that shines through. My daughter’s been asking for soup and this was the perfect summer version of a thick creamy and comforting meal.
Ingredients
- 3 leeks (white parts only), washed and cut crosswise. Look for fat ones.
- 2 tablespoons (1/2 stick) unsalted butter
- 3 large white potatoes, peeled and sliced thin
- Coarse salt, to taste
- 3 cups vegetable or chicken broth
- 1 cup of half and half cream
- Pinch nutmeg
- Black or white pepper to taste (black will leave flecks)
- 1/2 cup heavy cream
- Fresh chives
Instructions
- Saute the leeks in the butter for 10 minutes until soft, but not browned. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Puree the soup in batches in blender or with an immersion blender.
- Pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Adjust liquid if soup is too thick. Chill well.
- Stir in cream to serve, and top with fresh chives, whole or chopped
Notes
Passing soup through a strainer is optional. It gives you just a bit more smoothness. When using the blender, do NOT fill it to the top and watch for the escaping steam. You can really burn yourself if you don't watch out. There are many recipes out there for Vichyssoise - this one is adapted from different ones found online and adapted to my taste.
