Here’s a summer soup that can be made ahead and is refreshing for a warm evening. This traditional French soup takes only 15 minutes to cook. It’s a simple vegetarian meal. Serve it warm or make it ahead and serve it at room temperature.
Leeks can have dirt between its layers. A quick way to clean leeks is to trim ragged green ends and root. Slice the leek in half lengthwise and in half again lengthwise. Wash carefully under cold running water.
- Helpful Hints:
Almonds or pecans can be used instead of walnuts.
All the vegetables can be sliced in a food processor.
Summer Vichyssoise (Potato and Leek Soup)
Recipe by Linda Gassenheimer
1 tablespoon canola oil
½ cup thinly sliced leeks (white part only)
½ cup thinly sliced onion
½ pound russet or Idaho potatoes, peeled and sliced
2 cups unsalted
Salt and freshly ground black pepper
½ cup heavy cream
½ cup broken unsalted walnuts
2 tablespoons chopped chives
Heat oil in a large saucepan over medium-high heat. Add the leeks and onion and saute 5 minutes or until onions are transparent. Add the potato and saute 5 minutes. Add the broth and simmer 15 minutes. Cool slightly.
Puree the soup in a food processor or blender. Mix in the cream and add salt and pepper to taste. Blend for a few seconds. Pour into 2 soup bowls and sprinkle walnuts and chives on top.
Per serving: 589 calories (71.6% from fat), 46.9 g fat (15.3 g saturated, 14.5 g monounsaturated), 67 mg cholesterol, 14.3 g protein, 36.2 g carbohydrates, 4.7 g fiber, 226 mg sodium.