Vichyssoise, Oo La La

I love leeks. They have a mild taste of an onion and yet the freshness of a cucumber. My favorite way to use leeks is in vichyssoise soup, which is basically a fancy name for potato and leek soup. This is always a huge hit with my husband too.


Typically, vichyssoise is served cold, but it can also be served warm. In 1917, the name vichyssoise was given by Louis Diat, a chef at the Ritz-Carlton in New York City. According to Diat, he was inspired by his mother and grandmother's potato and leek soup which he would cool down with milk during the summer. He named the soup after Vichy, France, a town near his own home town of Montmarault (Vichy also became the capital of Vichy France during Nazi occupation).  However, serving cold potato and leek soup can be dated back to at least the 18th century in France. King Henry XV loved potato and leek soup and because he was so paranoid about being poisoned, his soup was tasted by several servants before he would eat it. So by the time the soup reached the king, it was cold, and he decided he preferred it that way.

This soup has a ton of flavor and it is amazing how the temperature affects it. The chilled soup tastes fresher and more garden-like, where the hot soup tastes rich and the potato was a little more dominant.

Ingredients:

• 2 shalots, diced
• 3 garlic cloves, diced
• 2 leeks, rinsed well, trimmed, and sliced
• 4 tablespoons olive oil
• 2 springs fresh thyme
• 4 yukon gold potatoes (4 large or 6 medium), diced
• 4 cups "chicken" stock
• salt and pepper to taste
• 2 cups unsweetened soy milk

1. In soup pot, saute the shalots, garlic, leeks, and thyme in oil. .
2. Add potatoes and stock (may need to add some water to ensure vegetables are completely covered), and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are cooked.
3. Use immersion blender to purée soup.
4. Pour in unsweetened soy milk and season with salt and pepper. If you are serving warm then it is ready to serve. if you are serving cold, chill and you may need to add more soy milk and adjust seasoning before serving.
5. Serve garnished with chopped chives, paprika, or cashew cream.