Vichyssoise has always been one of my favourite summer soups…sipping spoonfuls of this silky smooth cold soup brings memories of my childhood flooding back…I had a wonderful childhood…filled with family fun, friends and adventures with my horse when I took off into the back fields and woods of the farm I grew up on…
When I was young, Mom would buy a frozen version of Vichyssoise...how easy is that?!…if I remember correctly, it came packaged like frozen juice and you added milk or cream to it…I think Campbell’s Soup made it…and it was delicious! We had a huge clump of chives in the garden that we would grab a handful of and cut onto the soup…
Cariño has made this before…but since he has been back at school, his soup-making days are few and far between for now…so I decided to try my hand at it…
Here is my adaptation of the recipe from the magazine…I used 1% instead of whole milk and 10% cream instead of heavy cream, I also reduced the amount of salt and used more leeks…I think the straining it through the sieve (actually you have to really coax it – I used a wooden spoon) is really important for getting the silky texture…
Vichyssoise
• 4-5 medium leeks – use the white part and a bit of the light green, cut in half and wash, then slice 1/8 inch thick – need about 4 cups (generous)
• 4-6 medium yellow-fleshed potatoes, peeled, cut in half and sliced 1/8 inch thick – need about 4 cups (generous)
• 2 cups 1% milk
• 2 cups water
• Salt
• 1 cup 10% cream
• Chives, for garnish
Put the leeks, potatoes and milk and water in a big pot and heat over medium-high heat and bring to a simmer.
Lower the heat to medium-low and add 1 teaspoon salt.
Simmer for about 20 minutes – until the potatoes fall apart when you stick a fork in them.
Remove from the heat and add the cream.
Let sit in the pot for a little while to cool, then, a bit at a time, puree the soup in a blender.
After pureeing, strain the soup through a fine sieve.
Let the soup cool to room temperature, stirring every so often to keep a skin from forming.
Once cooled to room temperature, refrigerate until cold.
Serve with chives cut over top.
Serves about 6 one cup servings
I have been painting a bit too...here are the next 3 for the Alphabet project...like the quilt blocks that I did, I find doing these calming and meditative...




































