Vichyssoise is a soup meant to be restorative, a spa food if you have that luxury. I like to serve this soup warm in the winter, but it is classically served chilled or room temperature and this recipe is quite tasty that way, too (if it isn't 17 degrees F outside where you live like it is in Cleveland tonight!) The addition of pear was inspired by a pear-leek soup I enjoyed from the Gazpacho vendor (they make a mean classic red, also) at the Dupont Circle Farmer's Market in Washington, DC. Enjoy! —Emily | Cinnamon&Citrus
large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit
medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel)
ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes
dry white wine
vegetable or chicken stock
milk (lowfat is fine)
freshly grated nutmeg
fresh dill, chopped
salt and pepper to taste
In This Recipe
Melt the butter in a heavy bottomed soup pot with a lid or Dutch oven over medium heat. Cook the leeks with a bit of salt to sweat them until soft and translucent, about 5 minutes.
Add the potatoes and coat in the butter, cooking for another 2 - 3 minutes. Add the pears and cook for an additional 2 minutes.
Deglaze the pot with the white wine, scraping up any brown bits on the bottom. Cook for a minute or so until the pot is nearly dry again, then add the stock. Bring to a boil then reduce to a simmer and cook, covered, for 20 minutes, until the potatoes are fork-tender.
Turn the heat to low and add in the milk, stirring to combine and just heat through for another minute. Stir in the dill and nutmeg. Transfer the soup to a blender (in batches if needed) and puree until very smooth. Return to the pot, add salt and pepper to taste, and reheat over medium-low, or bring to room temperature or chill depending on how you'd like to serve. You can garnish with scallion greens or more dill or sour cream, if you please, and enjoy!