"V" is for Vichyssoise

There weren't too many choices for foods that start with a V. I started looking around for V foods a few weeks ago and saw this and thought it would be a good one to try. I don't think I've actually ever had Vichyssoise before and I know I've never bought leeks before so I was in for an adventure.

I have to admit this actually wasn't the first time I've had Vichyssoise. I actually happened to have some Nettle vichyssoise from Urbane Seattle at Foodportunity last week. A couple of weeks ago I hadn't even heard of it. It was my first time having nettle too. I even knew what it was. I think I learned about it on the Food Network during an episode of Iron Chef or Chopped.

I used another recipe from my favorite recipe site, allrecipes.com, for a Classic Vichyssoise. I followed the recipe pretty much exactly as is. The only change I made was using 2 Tbsp of butter instead of 1. It's probably a good idea to blend/process half of the recipe at a time. I don't think all of it would fit in a blender or food processor at once

The recipe is meant to be served cold but I couldn't wait for it to cool and just ate it warm and I thought it tasted great.

Ingredients

• 2 tablespoon butter
• 3 leeks, bulb only, sliced into rings
• 1 onion, sliced
• 5 potatoes, peeled and thinly sliced
• salt and pepper to taste
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• 5 cups chicken broth
• 1/4 cup heavy whipping cream

Directions

1. In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
2. Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
3. Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes. (before pureeing I would recommend trying to find the bay leaf and fishing it out because it doesn't seem to process completely or else omit the bay leaf altogether.)
   
4. Puree soup in blender or food processor and cool.
5. Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.