Since we eat a lot of chicken, I always have bones, skin, etc. in the freezer. Because we have a small freezer, I make stock fairly often, most of which I use for making soup.
But we don’t think of soup much in the summer. It’s just too hot outside to want hot soup inside.
However, there is a great soup that’s better cold than hot: Vichyssoise (vihsh-ee-SWAHZ). Yes, the “S” sound should be said. It’s easy to make and well worth the effort. Also, it’s something guests don’t expect. It’s a great way to use the chicken stock I make in warm weather and it is very refreshing.
4 cups leeks or 2 cups leeks
and 2 cups Vidalia onion
¼ cup butter
4 cups potatoes
6 cups chicken stock
1 cup heavy cream
nutmeg to taste
chives, chopped, or dill weed as garnish
Use only the white part of the leeks. Clean in cold water, being aware that dirt hides between layers. If using Vidalias, chop small.
In large skillet, sauté leeks (and onions) in butter until tender, about 10 minutes. Peel and dice potatoes. When leeks are soft, add potatoes and stock to skillet. Bring to a simmer and cook until potatoes are soft.
When soft, rub through a colander or mix in an electric blender. Get as smooth as possible. Add the purée to a clean saucepan. Now slowly add heavy cream, stirring constantly. Add nutmeg and stir until well-blended and heated. Do not allow to boil.
Pour cooled soup into a chilled container, cover, and refrigerate. Serve in chilled bowls and add garnish. If your soup is too thin, add more cream.
Kept chilled, this makes a wonderful picnic treat.
Enjoy and stay safe!
If you have suggestions or questions for this column, contact Lew Larason directly at guthrielarason@verizon.net.
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