Potato Leek Soup
Makes 4 servings
Just because it's summer doesn't mean you can't have soup! Vichyssoise, or Potato Leek soup, is traditionally served cold, so it is the perfect dish for those warm summer nights. Use your greens from this week's share to make a salad to pair with your soup, or toast a few pieces of Seven Stars bread for dipping. Either way, dinner is sure to be delicious this week!
2 medium potatoes
2 leeks (white part only)*
3 T butter
1 clove garlic
2 C water
1/2 C Rhody Fresh whole milk*
3/4 t Kosher salt
*From this week's share
1. Clean leeks, then dice and add to pot with butter and salt. Cook over medium heat until leeks are translucent.
2. Peel and dice potatoes, then add to pot with peeled garlic.
3. Cook until potatoes are tender, then add water and milk to pot.
4. Add mixture to blender and blend until smooth.
*BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth. (Robert Irvine, 2014)
5. Pour mixture back into pot (no heat) and add a pinch of nutmeg, a dash of freshly ground pepper, and salt to taste.
6. Stir the soup, thinning with water if necessary.
7. Let soup cool, then place in refrigerator. Serve cold and garnish with chives.