Thursday, August 12, 2010

Days that scream "SOUP!"

With a high of 69 in the middle of summer, today definitely screamed for soup. One of my favorite soups is Vichyssoise, or Leek and Potato soup. This soup is typically served cold but I like it hot as well. So being that it was a cool day I decided hot it would be and then we would have cold leftover soup for the warmer days that are coming back. I don't make mine with all the cream either so it ends up being lower calorie and it can be a vegetarian soup if you want it to be! (I have even decided that I am going to grow some leeks in the garden. They can grow in winter as long as there is no frost for all you more southern friends out there.) Again I am not great with measurements but you can eyeball it just like me!

1 bunch of leeks (usually around 3) chopped, only the light green and white part, you can discard the dark green ends.
2 tbsp butter
3 yukon gold potatoes, medium sized, peeled and diced
salt and pepper to taste
chicken or vegetable broth, enough to cover
*optional milk or cream

Place your pot over medium heat to warm up. Clean the leeks under water in a colander. They tend to hide dirt in their many layers. Add the butter and leeks to the pot and then soften. Add potatoes. Then with your broth, you may use either chicken or vegetable, cover the vegetables by 1/2 an inch. Bring to a boil adding your salt and pepper to taste. Then cover and let simmer until the potatoes are soft. Once they are soft turn off the heat.
I use my food processor for a lot. If you don't have one you could always use a blender or a hand blender, which is on my wish list for Christmas if anyone needs an idea. In batches blend the soup, it is still hot so be very careful with splatter. If you are wanting to serve cold you could always wait until chilled to blend. Place the blended soup back into the pot and if you want to add about 1/2 a cup of milk or cream do so now stirring to incorporate. Serve and garnish with chives if you want and then above all ENJOY!

After I slaved away, wink wink, in the kitchen last night, I went to teach yoga. It was a great class. Small but lovely. My theme was compassion and seva, or selfless service. Throughout each posture we tried to be compassionate with our bodies looking at ourselves and others through eyes of compassion. I urge all of you to take the same principal and apply it to your lives. Do a random act of kindness and expect nothing in return. You never know when you might be changing someone's day or even life. Hope you enjoyed this recipe and I hope to have more that follow.



  1. I will try this recipe for sure. We have plenty of days that call for soup here in Germany! Great idea for a blog

  2. I love that you use the eyeball method... as I am a firm believer in it. Also I am dying for an immersion blender too!