Kim’s Kitchen
Vichyssoise Cold Soup
Baby it’s Hot Outside!!! This cold soup will refresh your palate and Soul…
6 oz Portions / 6 Servings
Ingredients:
16 oz. Leek, Sliced thin (white and tender light green part only)
16 oz. Russet Potato, Peeled and diced small.
3 Tbsp. Butter
2 C. Vegetable Stock
1 C. Heavy Cream
1 pinch Nutmeg
Salt & Pepper to taste
Green Onion, sliced thin for Garnish.
Instruction:
Melt butter in a pot on medium heat, and sauté the leek for a couple of minutes, add the potatoes, salt & pepper as you go, cook for a couple of minutes more stirring a few times.
Add Vegetable broth, bring to a boil and reduce heat to slow simmer for about 30 minutes, stirring occasionally until potatoes and leeks are very soft.
With an Immersion Blender or a Blender, mix the soup (if using a regular blender be careful to not fill blender to much, work in batches and cover well with rag for it not to explode by the hot soup).
Once blended, return to pot/heat adding heavy cream and nutmeg, bring back to a boil and then reduce heat to a slow simmer for another 5 minutes. Check Salt & pepper if needed more.
Lace in a glass container and bring to room temperature before placing it in the fridge until is completely cold.
I do it the day before and leave in fridge overnight, the flavors do get better over time!!!
Serve and garnish with Green Onions thinly sliced, enjoy…
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