Here is a cold soup to add to your menu for the hot summer days ahead.  The subtle onion taste from the leeks and the creaminess of the potatoes makes it a favorite either as a first course on a hot summer night or as a main meal for lunch in the garden with a tossed salad and a nice cheese platter.

I like to garnish it with chive flowers when they are available in the early summer days and the rest of the year with fresh chives.

VICHYSSOISE (serves 8 to 10)

• one tablespoon butter
• 2 tablespoon olive oil
• 4 cups sliced leeks, white and light green part only , washed clean of sand and dirt (about 3 medium leeks)
• 1 medium spanish onion chopped
• 1.5 pound yukon gold potatoes, peeled and cut into one inch chunks (about 5 medium potatoes)
• 6 cups chicken stock (or vegetable stock for a vegetarian version)
• 1 cup heavy cream
• chive flowers or chives for garnish

In a heavy saucepan melt the butter with olive oil.  Add the leeks and onion and sauteed until wilted, about 3 minutes.  Do not let the mixture brown.  Add the potatoes and give a good stir to mix all the ingredients.

Add a pinch of salt and the stock.  Bring to a boil, reduce, cover and simmer until the potatoes are done; about 20 to 30 minutes.

When the potatoes are done turn the heat off and let the soup cool to room temperature (about one hour).

When cool process to a fine purée with an immersion blender or a food processor.  Cool completely in the refrigerator for about 4 hours.  Add the heavy cream.  Season to taste and serve.  Garnish with the flowers or chives.

NOTE: for a lighter fare you can substitute half and half or milk for the heavy cream.  In colder days this soup is also delicious served hot.

From my kitchen to yours,

CK, la fille du boucher