Cold Vichyssoise (Potato-Leek) Soup by Sy

Description

This is a great cold and creamy soup for a hot summers day. Vichyssoise Soup was created in America. I have added some caraway seeds and sour cream to give it an "American Jewish" taste. Enjoy!

Cold Vichyssoise (Potato-Leek) Soup by Sy

Ingredients

• 3 – 5 tablespoons butter (or margarine)
• 3 leeks, cleaned and chopped (important to remove the sand)
• 3 large potatoes, skin removed and cubed
• 5 cups chicken stock, heated (simmer 5 minutes if using bullion cubes/powder)
• 1 – 2 clove garlic, chopped
• 1 large cucumber, skin and seed removed and cut into small pieces (add a little salt, toss and let stand for a while)
• 1 – 2 stalk celery, cleaned and cut into small pieces
• ¾ – 1 cup half-and-half cream (substitute- farm fresh "original" brand non-dairy creamer, liquid)
• ½ cup instant mashed potatoes (or flour to thicken)
• caraway seeds or curry powder
• salt and pepper
• chives or parsley or Mrs. Dash seasoning mix, as garnish
• serve with sour cream

Directions

1. Put potatoes in salted water and cook, until almost done.
2. Remove potatoes, mash and then add to chicken stock.
3. Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes.
4. Put potato stock through a strainer and remove any lumpy pieces.
5. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove.
6. In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent.
7. Add potato stock to leeks, stir and simmer for about 5 minutes.
8. Next add half and half cream, stir and add saltand pepper to taste.
9. Add caraway seeds and/or a pinch of curry powder.
10. Let cool and then add the cucumbers and celery (both should remain crunchy).
11. Put into a big glass jar/container and chill in refrigerator.
12. Serve in individual bowls with a pinch of chives or parsley and a pinch of mr.
13. Dash on top for color.
14. Have available sour cream on the side!.