Vichyssoise Should be Eaten Cold - recipe



On hot days, I love to have a cold soup for lunch. Today, at the Stirling Markets, I was craving vichyssoicse.


It's been a couple of weeks since I left a job that would normally require working in an open plan office, but when I would go to an office environment, rather than bringing a dish that needed to be heated in a microwave, I'd save everyone the resulting strange smells in the kitchen by packing a cold soup. This is a delicious cream-based soup that should be served cold.


Tip: When blending hot liquids, don’t fill the blender more than 1/3 full and make sure the top is properly vented to prevent exploding. Prep time: 15 minutes Cook time: 45 minutes Serves: 4-6


Ingredients: 3 T. unsalted butter 3 T. extra virgin olive oil 1-2 large cloves garlic, finely minced 3 large leeks, white and very light green parts only Sea salt and black pepper, to taste 4 c. starchy potatoes, peeled and diced (approximately 4-5 medium potatoes) 2 c. chicken broth, preferably organic 2/3 c. sour cream 1/3 c. pouring cream 3 T. fresh chives, finely chopped


Directions:

1. Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.

2. Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork-tender.

3. While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.

4. Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.

5. Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.

6. Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.

7. Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.

8. Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.

9. To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!

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