Chilled Potato & Leek Soup
What can I say, I love chilled soups in the summer and always have a pitcher of gazpacho or vichyssoise on hand for snacking. This recipe is a classic, smooth-and-creamy potato-leek soup that works well as an appetizer or main course on a hot summer night.
- 1/2 stick butter
- 6 cups thinly sliced leeks, whites and pale green parts only
- 1 cup minced shallot
- 1 cup thinly sliced celery
- 3 tablespoons minced parsley, plus some more for garnishing
- 2 tablespoons minced fresh tarragon
- 2 teaspoons dry thyme
- 2 tablespoons minced garlic
- 64 ounces chicken stock
- 2 pounds peeled and diced potatoes
- 2 cups heavy cream
- Salt and white pepper to taste
- Minced chives for garnish
Place butter in a large pot over medium heat. When foaming add the leeks, shallot, celery, parsley, tarragon, garlic and thyme. Cook over medium heat for 15 minutes.
Add the potatoes and stock, and bring to a boil. Lower heat to maintain gentle simmer and cook for 1 hour.
Puree soup in a blender, food processor or using an immersion wand. Strain through a fine mesh strainer. Return soup to pot.
Add the cream, bring back to a boil. Lower heat to maintain a simmer and cook until cream has thickened slightly. This will take 10 minutes.
Season with the salt and white pepper.
Refrigerate overnight. Adjust seasoning and serve cold, garnishing with the minced chives and parsley.
Photograph by Madeleine Hill.
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