Vichyssoise (Creamy Leek Soup)
Recipe for Category Soups & Stews
Contributed by Jennifer Peachey
Traditionally, this soup is served cold, but it is also wonderful hot. Be careful not to boil when re-heating.
2 Tbsp olive oil (or butter)
4 medium potatoes
4 cups stock (chicken or vegetable)
1/2 to 1 cup milk, cream, or non-dairy alternative
Salt & pepper to taste
Slice leeks, dice potatoes, and fry in oil for 5 minutes. Add salt, pepper, and stock. Cover and simmer about 20 minutes or until potatoes are tender. Put through a very fine sieve, food mill, or blender until smooth. Add milk, blend, and serve. Can be sprinkled with grated cheese and parsley.