French: Vichyssoise (Chilled Potato Soup)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 4 tablespoons butter
• 8 leeks, white part only, cleaned and thinly sliced
• 5 cups chicken stock
• 5 medium potatoes, peeled and cut into small cubes
• ½ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• salt and pepper to taste
• 1 cup half-and half
• Olive oil for drizzling
• 1 pinch nutmeg (for garnish)
• fresh chives, finely chopped (for garnish)

Procedure:

1. In a large pot, melt butter, then add the leeks and saute until soft (about 5 minutes)
2. Stir in the chicken broth, marjoram, thyme, salt and pepper; bring to a boil
3. Add potatoes and cover; simmer until the leeks and potatoes are very soft (about 30 minutes)
4. Slowly, and in SMALL batches, puree the soup at a high speed in the blender (tip: remove center piece to allow steam to escape, but cover with kitchen towel)
5. Transfer soup to a heatproof bowl, and refrigerate uncovered until completely cold (at least 4 hours)
6. Just before serving, remove soup from refrigerator and stir in half-and-half
7. Taste and adjust seasoning; thin out soup with water or more half-and-half (if needed)
8. Garnish with a drizzle of olive oil, a pinch of nutmeg, and a sprinkle of chives