Here's a chilled vichyssoise soup recipe from Connector Magazine perfect for the summer months!
Makes: 5 servings
Ingredients:
2 leeks, chopped
1 onion, chopped
2 tbsp unsalted butter
¾ cup thinly sliced potatoes
2 ? cups chicken stock
salt to taste
ground black pepper to taste
1 ? cups heavy whipping cream
Directions:
Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft - about 8 minutes. Do not let them brown.
Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to a boil, and simmer very gently for 30 minutes.
Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.