“VishySwish”A classic cold summer soup of leeks and potatoes that we make extra peppery.
Equal parts:
Leeks (4-6 1” stalks)
Potatoes (4 medium)
Chicken Stock (enough to just cover the vegetables) 24-32 oz
Milk/Cream/Half and Half 12-16 oz
Black, Red and White pepper (2-3t), Salt (T?)
1 Stick butter
Chives (optional)
Melt the butter in a large stock pot. Add cleaned and sliced leeks, salt and plenty of white pepper. Cook until soft and transparent.
Add peeled and chopped potatoes.
Add just enough stock to cover; boil until potatoes are soft. Let cool.
Once cool, blend until smooth. Taste. Add more salt and white or black pepper. At this point it should taste over peppered. Chill for several hours or overnight.
Blend in milk or cream when very cold. Taste for pepper balance, add red pepper.
Serve in chilled bowls with chopped chive garnish.
