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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This soup from Vichy, France is usually served cold, but it also a hearty meal served with toasted buttered rye bread and sliced chilled tomatoes on the side. Ingredients:
2 cups finely diced raw potatoes |
4 tablespoons butter |
6 leeks, cleaned and cut into 1 inch pieces |
3 cups chicken bouillon |
1 teaspoon salt |
1/2 teaspoon freshy ground black pepper |
1 dash nutmeg |
1 1/2-2 cups sour cream or 1 1/2-2 cups heavy cream |
chopped chives |
Directions:
1. Cook the potatoes in salted water to cover until just tender.
2. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
3. Add the chicken bouillon and bring to a boil.
4. Lower the heat and simmer the leeks until tender.
5. Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
6. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
7. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
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