LEEK AND POTATO SOUP (VICHYSSOISE)

LEEK AND POTATO  IS THE MOST VERSATILE OF SOUPS.  HOT, IT’S SOOTHING AND FILLING ON A COLD DAY; COLD, IT COOLS AND REFRESHES.  WITH THE ADDITION OF SPINACH, SORREL, GARLIC, CELERY ROOT, CAULIFLOWER, OR RUTABAGAS, IT’S A WHOLE OTHER SOUP.  GARNISH IT WITH CREME FRAICHE AND HERBS — CHIVES, CHERVIL, TARRAGON, MINT, BASIL, SORREL, OR PARSLEY.  OR SIMPLY DRIZZLE A BIT OF PEPPERY OLIVE OIL ON THE SURFACE TO PUNCH UP THE FLAVOR.  IT’S A NICE WAY TO START A MEAL OR YOU CAN FEATURE IT ALONG WITH A SALAD AND A CRUSTY BAGUETTE.  IT’S WORTH USING GOOD CHICKEN STOCK, PREFERABLY HOME-MADE, BECAUSE THERE ARE FEW INGREDIENTS AND THE STOCK WILL ADD DEPTH AND FLAVOR TO THIS SUBTLE AND ACCOMMODATING SOUP.
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