Potato and Leek Soup
One goal I set for myself this summer, was to make some cold soups. I was kinda thinking about gazpacho or vichyssoise when I came up with this idea, but then I ran into a recipe for this soup, which recommended it to be served either hot or cold. And I agree wholeheartedly — this thing works both ways. I've done it warm before. On a warm summer day, it is just as good, when served cold.
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I sautéed some cleaned, rinsed, chopped celery along with some chopped onion and garlic. When this softened, I added some stock (I made a mirepoix mixed with a little flour for thickening, and then water to create the stock — of course, you can just use pre-made stock also) and chopped potatoes. When the potatoes were softened, I ran it all through a blender, and returned it to the pot where I added salt and pepper according to taste. Finally, I let it cool before I refridgerated it (and froze some). I served it straight from the fridge, and stirred in some heavy cream and sprinkled with chopped parsley.