Spinach Vichyssoise Recipes

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• 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.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• 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.

Steps:

• 1. Clean your leeks carefully, the outer leaves especially get full of sand. (I usually chop them and then place in a colander and rinse). Chop roughly.
• 2. Melt butter in saute pan and place the leeks in, and cook on medium until tender, but not browned.
• 3. Transfer to a soup pot and add potatoes and the stock. Cook until potatoes are done about 30 minutes.
• 4. Carefully transfer to a blender or use an immersion blender to puree. Add cream, and adjust for seasoning.

Steps:

• Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour.
• Add spinach and cook a minute or two, until wilted.
• Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
• Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.