This is such a wonderful soup, smooth and creamy, and can be eaten hot or cold (we prefer it hot). I never make this soup, without ever thinking of my husband's grandmother. I first made this soup, almost 15 years ago, shortly after we were married, and the "inlaws" came to dinner. Mr. G's grandmother, was also invited. I know that when I served the soup, she absolutley loved it, and commented that she was so happy her grandson, had married a great cook. At 23, to hear this from the family matriarch, was a real compliment. She was always very kind to me, and never, ever spared the lovely comments. I just always knew she was on my side, cheering me on, every chance she got. So everytime I make this soup, I remember her, and the sweet woman she was.
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butter, leeks, potatoes, cream |
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sauté the leeks in butter |
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add the chopped potatoes |
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cover potatoes with boiling water/or chicken stock |
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cook till potatoes are tender |
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blend till smooth, in blender or with emersion blender |
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add cream or milk to potato mixture |
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blend one more time |
Vichyssoise - Leek Soup
(from my very old Better Homes and Gardens Cookbook)
Ingredients
- 3 leeks
- 3 medium potatoes
- 1 medium onion (if using)
- 4 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons butter
Instructions
- Wash the leeks very carefully making sure to remove all soil.
- Slice only the white part of the leeks into thin pieces.
- Dice the potatoes, slice onion and celery.
- Sauté leeks, in butter about 10 minutes, add in the potatoes.
- Add chicken stock and cook over medium heat until all vegetables are tender, about 30 minutes.
- When the vegetables are tender, purée the vegetables and stock and add the cream.
- Garnish with chopped parsley or chives.
XO, DIANA
Looks very tasty, ideal for these cold days!
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Obrigada Sandra, cá em casa é uma das nossa sopas favoritas :)
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