EASIEST BLENDER VICHYSOISSE

Photo By Carol Guilford

From The New Cook’s Cookbook, available in E-bookfrom Amazon.

 I wrote: “Vichysoisse is mainly known as an appetizer soup, but I also like it as a main course—a dinner to serve on unbearably hot summer days when all you really want to do is sit in a tub of ice water and sip a gin and tonic. “

Satisfying paired with a fresh fruit salad.

4 servings

Utensils: blender, small saucepan and lid

1 ½  cups raw potatoes, peeled and diced (about 1 large baking potato)

½ cup sliced leeks (white part only)

        or

½ cup sliced green onions (white part only)

2 cups chicken broth

       Go organic, sold in quart-size

¼ teaspoon curry powder

1 cup heavy cream

½ cup milk, or add milk to consistency you like

fresh chives, chopped *

1.      Wash, peel and dice the potato(s).  Cut off the whiskers and peel off the thin onion skin of the leeks or green onions.  Slice the bulbs thinly.

2.      Put the potatoes, leeks and chicken soup into a small saucepan.  Use medium heat to  bring the liquid to a boil, then cover the saucepan and adjust the heat so that the liquid will gently boil.  Cook until the potatoes are tender, about 15 minutes.

3.      While still hot, pour everything in the saucepan into the blender container.  Add the curry powder. Cover the container and blend for 30 seconds. Pour the cream into the blender. Mix with a wooden spoon. Add the milk.  Take a taste and add salt, to taste.

4.      Refrigerate at least 4 hours or overnight.  I don’t even pour the soup into a container; I just put the blender into the fridge. Mix well before serving.  Top individual bowls with chives. 

* My neighbor, Catherine gave me a great tip about chives that will turn brown in a New York minute.  She cuts them and freezes them--then they are ready and fresh for use, such as on a baked potato with sour cream and chives.