Leek Soup
A popular summer dish in France, also called vichyssoise. This dish is served chilled and will keep you cool on a hot day.
Makes
Serving size
Ingredients
¼ cup olive oil
1 tablespoon butter, unsalted
5 medium (445 grams) leeks, sliced (white and pale green parts only)
2 cloves garlic, halved
1 medium (167 grams) Yukon gold potato, peeled and sliced
2 cups water
2 bay leaves
¼ cup milk
⅛ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
½ teaspoon nutmeg
1 tablespoon lemon juice
4 tablespoons sour cream
1 tablespoon basil, or mint, cut in strips
Special Equipment:
Stand or immersion blender
Instructions
- Heat the olive oil and butter in a medium pot over medium heat. Add leek slices to the pan and sauté for 10 minutes.
- Add the garlic to the leeks and stir to incorporate well.
- Adjust heat so leek slices are softened, but do not change color.
- Add the potato, water, bay leaves and milk. Bring to a simmer over medium-high heat.
- Add salt and pepper and reduce heat to medium-low. Simmer until the potato is soft.
- Remove from heat. Add the nutmeg and lemon juice.
- Transfer to a blender or use immersion blender to puree the soup.
- Cool to room temperature; stirring occasionally to avoid a film forming on top.
- Refrigerate until cold.
- Serve in small bowls and add one teaspoon of sour cream to each bowl.
- Garnish with basil or mint leaves.
Cooking Tip
On blistering hot days, you can add a couple ice cubes to each bowl for an extra refreshing effect and especially if the soup is too thick; it should be the consistency of heavy cream. This soup can be made one or two days in advance.
Recipe Contributed by FamilyCook Productions
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