Vichyssoise: Cold or Hot Leek and Potato Soup
Ingredients
- 2 Tablespoons olive oil
- 1 or 2 leeks, about 10 ounces total, trimmed, split, washed and cut into 1 inch pieces
- 1 onion, sliced
- 6 cups chicken broth
- 1 and 1/2 pounds of potatoes, peeled and cut in 2 inch chunks
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
For Hot Soup
- 3 Tablespoons butter
- croutons
- 1/4 cup chervil leaves
For Cold Soup
- 1 cup light cream
- 3 Tablespoons chopped fresh chives
Instructions
- Heat the oil in a large pot and cook the leek and onion until soft, about 5 minutes, stirring periodically.
- Add the broth, potatoes, salt and pepper. Bring to a boil, then reduce heat to medium and cook about 30 minutes, until potatoes are soft.
- Use an immersion blender to blend the soup until smooth.
For Hot Soup
- Stir in butter and serve with croutons and chervil (or chives).
For Cold Soup
- After blending, stir in the cream and chill. Serve garnished with chives.