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| Beautiful fresh leeks. Photo by LollyKnit/Flickr |
My father loved to cook, but few of the recipes in his regular repertoire could really be described as "gourmet." The major exception was his vichyssoise, a cold potato-and-leek soup that he would pull out when the weather got hot and he was in the mood for something refreshing.
Of course, "refreshing" is a relative term; after eating a bowl of his rich, cream-laden soup, I would usually feel like I'd covered my lips in a thick layer of grease. While my version could hardly be described as "low fat," it uses a fraction of the heavy cream that his required and is a lot lighter on the palate. Best of all, it really lets the flavor of the leeks and potatoes shine through. Although this requires a lot of advance time, it refrigerates beautifully and makes a great summer soup!
Get the recipe for vichyssoise after the jump!
