Thursday, October 13, 2016

What’s on this week's MENU: LEEK VICHYSSOISE

We are so busy covering events that Lynne has not done a lot of cooking over the past few weeks; the kilos are piling on and we need to get into summer salad mode quickly. Not that we are planning any swimsuit revelations this year. If we go out for a large meal, we don't do another at home. To get you into a summery feeling, we thought you might like the recipe for a vichyssoise soup made with leeks. The great thing about this soup is it fits our spring weather - all four seasons in one day - as you can eat it hot or cold. And leeks are abundant at the moment
LEEK VICHYSSOISE
6 large leeks - 60g butter - 4 medium potatoes - 850 mls chicken stock - - 1 T of verjuice or dry white wine - Salt, freshly ground black pepper and nutmeg - 300 ml double cream - 1/2 T of finely chopped chives
Wash the leeks really well. Top and tail them and cut down the side of the green part to make sure all the grit is rinsed out. Cut most of the green tops from the leeks, and cut the white parts into 2 cm lengths. Sauté the white parts gently in butter until soft. Do not allow to brown
Peel and dice the potatoes and add to the leeks with the chicken stock, and salt, pepper and finely grated nutmeg to taste. Simmer until vegetables are soft and cooked. Add the verjuice or wine
Blend the vegetables and stock until smooth. Chill at this point, if you are serving the soup cold. Just before serving, add cream, and serve sprinkled with chives. Serves 4 - 6 The Perdeberg Dry Land Collection Barrel fermented Chenin blanc would go perfectly with this dish

1 T = 1 Tablespoon & 1 t - 1 teaspoon
© John & Lynne Ford, Adamastor & Bacchus 2016
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