I am trying to start a new collection - recipes which are cheap, fast and tasty. This recipe is being added to it. I have looked at vichyssoise recipes before but making my own stock is something I never seem to get around to and I have tried making soup with bought stock before....lets just say it wasn't the best and leave it there. Recently I have found a liquid stock which is very tasty, all natural and leaves no yucky aftertaste so I decided to give ready-made stock soup another go.
2 medium onions
1.5 liters good quality chicken stock
freshly ground black pepper, to taste
2 bay leaves
2kgs white potatoes (approximately)
2 large leeks
Fry the onions in a little butter and olive oil until they are 'sweated' (clear, soft and I like mine ever so slightly browned). Add the stock, black pepper, bay leaves, diced leeks and diced potatoes. Bring to the boil and then turn the temperature down to a simmer/slow and gentle bubble. Once the ingredients are all soft, about 40 minutes (this may take longer if you cut your potatoes in large chunks) blend the mixture until it is smooth (REMOVE THE BAY LEAVES FIRST - this may seem like stating the obvious but many moons ago I blended the bay leaves in! Everyone was very polite and ate it but I wouldn't recommended the flavour). A stab blender is great for this as there is alot less washing up. Stir in the cream just before serving. Serve with a crusty bread for dipping (my children's favourite part).
The original recipe calls for you to make your own stock with chicken bits, onions, peppercorns and bay leaves. Then strain the stock and add the leeks, potatoes and cream. I just thought I would include this if you are that way inclined.
This soup serves six adults and will keep in the fridge for about 2-3 days. It took me 10 minutes of chopping and stirring and then it was just a matter of waiting for it to cook. It was very tasty - I give this recipe a 8/10.
I would just like to thank Designs by Gollum for hosting Foodie Friday. Please go and have a look at the other bloggers who joined in there are some very tasty recipes to read.