If you liked the onion cream soup, I’d like to offer an old-time favourite, a leek and potato soup called Vichyssoise. But plan ahead, it needs to cool down to room temperature and then subsequently chill for 6 hours. But this classic is worth it. It serves 8, easily halved if you wish.
2 tablespoons butter
4 large leeks, cleaned and sliced, mostly tender white part
1 medium onion, sliced thinly
5 medium potatoes, peeled and sliced thinly
1 quart (32ounces) good chicken stock
2 cups milk
Pinch of white pepper
2 cups light cream
1 cup heavy cream
Chopped chives for garnish
Melt the butter in a saucepan over medium heat and add the leeks and onion, stirring until translucent.
Add the potatoes and stock to the pan, stir and simmer for 30 minutes. Potatoes should be very tender.
In an electric blender, puree the contents of the pan, one cup at a time and return to the pan.
Add the milk, pepper and light cream and heat, not quite to boiling.
Cool the soup and then add the heavy cream and chill at least 6 hours.
Serve this marvelous soup in small bowls or cups, garnished with chives.
I know there are some folks who don’t care to indulge in cold soups, but they who have responded to my gentle prodding are mighty pleased every time. Vichssoise is classic French cookery, rightly esteemed. I hope you will try it.
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