COLD LEEK AND POTATO SOUP (Vichyssoise)

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LEEK AND POTATO SOUP
(Serves 6)


Ingredients:

5 or 6 leeks
5 tablespoons butter
3 cups diced potatoes
1 quart chicken broth
Salt to taste
Cayenne
Nutmeg
2 tablespoons flour

Directions:

Trim and wash the leeks thoroughly to remove all sand.

Split lengthwise, then cut in thin slices.

Sauté in a large saucepan over moderate heat in 3 tablespoons of butter for 4 minutes.

Add the potatoes and broth, bring to a boil, and reduce to heat.

Cover and simmer till the potatoes are soft.

Season to taste with salt (the broth may provide enough), cayenne and nutmeg.

Drain off the broth and reserve. Purée the vegetables in a food mill, ricer or food processor.

Combine again with the broth.

Melt the remaining 2 tablespoons of butter in a saucepan over low heat, stir in the flour, and cook
for a few seconds.

Add 1½ cups of the soup and stir until the mixture is thickened.

Stir back into the rest of the soup, and bring to a boil.

Serve with a dash of cayenne or nutmeg.

VARIATIONS
Do not purée the vegetables, but leave them in coarse pieces in the thickened soup.

Vichyssoise: Prepare the soup in the main recipe and allow it to cool.
Blend in 1½ cups heavy cream. Chill thoroughly.
Serve with a sprinkling of chopped chives.

from "The James Beard Cookbook" https://archive.org/details/jamesbeardcookbo0000bear_b8y5

Savory heaven on a hot summer's day!