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 n a food processor.
Countdown:
— Prepare ingredients.
— Make soup.
Shopping List:
To buy: 1 large leek, 1 russet or Idaho potato, 1 container vegetable broth, 1 small carton heavy cream, 1 package unsalted walnuts and 1 bunch chives.
Staples: canola oil, onion, salt and black peppercorns.
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SUMMER VICHYSSOISE (POTATO AND LEEK SOUP)
Recipe by Linda Gassenheimer
1 tablespoon canola oil
1/2 cup thinly sliced leeks (white part only)
1/2 cup thinly sliced onion
1/2 pound russet or Idaho potatoes, peeled and sliced
2 cups unsalted vegetable broth
Salt and freshly ground black pepper
1/2 cup heavy cream
1/2 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 simmer15 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.
