Vichyssoise Potato Leek Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Potatoes | 1 pound, cut in to chunks | |
| Leeks | 2 Bunch (100gm), garnish | |
| Sage leaves | 1 Teaspoon, dried | |
| Bay Leaf | 1 | |
| White wine | 1/4 Cup (16 tbs) | |
| 2 quarts vegetable stock or water | ||
| Salt and white pepper to taste | ||
Directions
1. In a large soup pot over medium heat, heat olive oil 1 minute. Add onion, potatoes, and all but 1 cup of the chopped leeks; cook 10 minutes until onions turn translucent.
2. Add sage, bay leaf, and wine. Cook 1 more minute. Add stock and bring to a full boil.
3. Reduce heat to a simmer and cook 45 minutes, until potatoes are very tender and start to fall apart.
4. Carefully puree the soup in a blender in small batches. Season to taste with salt and white pepper.
5. Steam, boil, or saute the remaining cup of leeks, and serve the soup garnished with a spoonful of leeks in the center. This soup may be served either hot or chilled.
2. Add sage, bay leaf, and wine. Cook 1 more minute. Add stock and bring to a full boil.
3. Reduce heat to a simmer and cook 45 minutes, until potatoes are very tender and start to fall apart.
4. Carefully puree the soup in a blender in small batches. Season to taste with salt and white pepper.
5. Steam, boil, or saute the remaining cup of leeks, and serve the soup garnished with a spoonful of leeks in the center. This soup may be served either hot or chilled.
Chef
