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
