It's a blistering 4th of July and the temperatures aren't going to drop much any time soon. But I made vichyssoise a few days ago, the perfect antidote and so easy that I felt I must share it to my fellow AWG members sweltering in their un-airconditioned apartments. (If you have air conditioning, please invite us all over for coffee, iced, of course.)
- · 2 large leeks or 4 slender ones. Slender seems to be what is at the store right now.
- · 1 medium onion, finely chopped
- · 3 T butter
- · 2 medium potatoes, peeled and cubed, about 2 cups
- · 3 cups chicken broth
- · Salt and pepper to taste
- Use only the white and palest green parts of the leeks. Leeks can be sandy, but unless you’re buying them from a bio farmer who hasn’t washed them already, it’s usually sufficient to peel away a couple of layers of white and rinse carefully. Shake them dry, chop into small cubes.
- Cook the chopped leeks and onion in butter, stirring frequently, for about five minutes. Do not brown. Add the potatoes and chicken broth, bring to a boil. Lower the heat, cover, and simmer about 15 minutes until potatoes are tender. Season to your liking, then puree the soup in the blender, the food processor, or with an immersion stick.
- Put it in a refrigerator container, add 1 cup heavy cream, a couple of drops of Tabasco sauce (yes, you can buy Tabasco here), and even a dash of Worcestershire sauce if you like. (This is Craig Claiborne’s suggestion and even though some of his hints have not stood the test of time, I tried this and it was good). Chill the soup thoroughly and enjoy whenever you think it’s too hot to eat a thing.
Craig also kindly gives the pronunciation as "veeshee-swahz."