Vichyssoise

It can be served cold or hot, but I prefer it cold; it’s perfect for summer and… perfect for Shavuos!

Yield: 6 servings

Ingredients

• 3 large leeks
• 3 tablespoons butter
• 1 onion, thinly sliced
• 1 lb potatoes, chopped
• 3 1/2 cups vegetable stock *
• 2 teaspoons lemon juice
• pinch of ground nutmeg
• 1/4 teaspoon ground coriander
• 1 bay leaf
• 1 egg yolk
• 2/3 cup light cream
• salt and white pepper
• freshly snipped chives, to garnish

Directions

1. Trim the leeks and remove most of the green parts. slice the white part of the leeks very finely.
2. Melt the butter in a saucepan. Add the leeks and onion and cook, stirring occasionally, for about 5 minutes, without browning.
3. Add the potatoes, stock, lemon juice, nutmeg, coriander, and bay leaf to the pan, season to taste with salt and pepper, and bring to a boil. Cover and simmer for about 30 minutes, until all the vegetables are very soft.
4. Let the soup cool a bit, remove and discard the bay leaf, and then press through a strainer or process in a food processor or blender until smooth. Pour into a clean pan.
5. Blend the egg yolk into the cream, add a little of the soup to the mixture, and then whisk it all back into the soup and reheat gently, without boiling. Adjust the seasoning to taste. Cool and then chill thoroughly in the refrigerator.
6. Serve the soup sprinkled with freshly snipped chives.

–oOOoOOo–

* Vegetable Stock

Yield: 8 1/2 cups

Ingredients

• 2 tablespoons sunflower or corn oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped leek
• 2/3 cup finely chopped carrots
• 4 celery stalk, finely chopped
• 3/4 cup finely chopped fennel
• 1 small tomato, finely chopped
• 10 cups water
• 1 bouquet garni

Directions

1. Heat the oil in a large pan. Add the onion and leek and cook over low heat, stirring occasionally for 5 minutes, until softened. Add the remaining vegetables, cover and cook for 10 minutes. Add the water and bouquet garni, bring to a boil, and simmer for 20 minutes,
2. Strain the stock into a bowl, let cool, cover and store in the refrigerator. use immediately or freeze in portions for up to 3 months.

Since I was a kid this soup was a favorite of mine, considering that very few dishes were deemed acceptable to my palate, that’s saying a lot about Vichyssoise. Try it, and you’ll be hooked too.

Enjoy, gentle reader, enjoy!

CS