Allium & Potato Soup
Okay so here you are – right at that little cafe to the east of the Arc de Triomphe and it is winter. The “ooola-la-la” waiter brings you a bowl of this steaming soup – perhaps with a touch of the local Compté cheese. You are instantly warm - certain it is the soup but perhaps it is the waiter….
That summer, you must return and relive the memory and, well, what do you know? The soup is the same only this time it’s chilled and garnished with cream shaped as a fleur de lis. There is a slight rose filled breeze – or is it the champagne bubbles THAT waiter brings you as a welcome back gift. “Je le fais avec amour, dans l’espoir que vous allez manger avec joie et le rappel affectueux.” (“I make it with love in hopes you will eat it with joy and fond recall, “) he said.
1 quart (4 cups) Vegetable Broth (I like Imagine Organic)
2 large leeks cleaned and chopped
1 large shallot, chopped
1 small white onion, chopped
4 cups chopped, peeled Yukon Gold potatoes
1/2 t Herbes de Provence or 1/4 t thyme
Cook all above ingredients for 30 minutes. Puree (Immersion blender is easiest.)
1/2 to 1 c heavy cream (optional)
Sea salt & white pepper to taste after pureed!
Chives, minced for garnish
Add cream and just heat through or add cream as a swirl garnish. Season, garnish & Enjoy!
Delicious cold — Voila Vichyssoise!