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.
