Wednesday, February 5, 2014

Pluff Mud Kids Cook: vichyssoise cold, vichyssoise hot

"Up North" - original watercolor by Della Ruth Schwartz (my late great Aunt).

Up North, the frozen Mid West has just been pummeled once again with heaps of snow. Meanwhile, here in the South we can't be sure lately what the coastal breezes will bring. Lately we've been craving our favorite soup to warm us up at the end of a long day.
Some like it hot, some like it cold. In the summer months, we call it vichyssoise and serve it cold and refreshing. In the winter, we like it hot ( and call it "yummy leek soup") and serve with the twist of a southern biscuit; break bread and dip in. So comforting.
All you need is what you see right here, give or take a little milk and cream if you like it. This is the recipe we've come up with over the years. This recipe makes four bowls full and they are always licked clean! Enjoy!
                                            Pluff Mud Kids Vishyssoise (leek soup)
  • 4 or 5 leeks, washed and sliced (discard green ends)
  • 8 to 10 new potatoes, or 3 medium russet potatoes, peeled and sliced
  • 2 carrots, peeled and sliced
  • 1 Tbls butter
  • 2 cups vegetable or chicken stock, plus 1/2 cup water
  • 1 cup of milk (optional to add 1/2 cup cream too)
  • 1 tsp salt (to taste)
  • 3 pinches cayenne
  • 1/2 tsp nutmeg
  • chopped spring onion, sour cream, and paprika to garnish
Saute the chopped leeks, potatoes, and carrots in butter. Add the salt, cayenne, and nutmeg. Add the stock and simmer for 10 to 15 minutes or until the veggies are soft and then puree them in a blender. Return to a large pot and add the milk (we don't usually add cream, but you can if you prefer it thick and creamy). Gently heat and serve, garnishing with sour cream, spring onion, and a sprinkle of paprika. (as shown) wrote this great article on the 5 health benefits of leeks.
Check out this page on how to clean and prepare leeks.

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