Vichyssoise with Homemade Croutons
Pair with Chardonnay
Chilled or Warm Potato Soup
1 tablespoon butter
3 leeks, bulb only, sliced into rings
1 onion, sliced
5 potatoes, peeled and thinly sliced
Salt and pepper to taste
¼ teaspoon dried thyme
½ teaspoon dried marjoram
1 bay leaf
5 cups Chicken stock
1/2 cup heavy whipping cream
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 t a boil, reduce heat and cook, partially covered for 30 minutes. Discard bay leaf.
Puree soup in a blender, food processor or with an immersion blender and cool.
Prior to serving add cream. If you wish to serve the soup warm, you need to reheat the soup slowly so that the cream does not change consistency.
After step 3, add 1 cup of diced zucchini and simmer for 5 minutes. Proceed with the rest of the preparation steps.
Optional garnishes (use 1 or more)
Crab meat or salad shrimp
Homemade croutons (recipe provided)
Heavy cream or creme fraiche
Extra virgin olive oil
2 large garlic cloves, sliced thin lengthwise
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
½ teaspoon salt plus additional to taste
½ teaspoon pepper
½ cup Olive oil
1 loaf of Italian bread, cut into 3/4-inch cubes (about 7 cups)
¼ cup finely grated fresh Parmesan cheese
In a small saucepan combine the garlic, oregano, basil, thyme salt, pepper and the oil and simmer the mixture for 5 minutes, discard the garlic.
In a bowl, toss the bread cubes with the oil mixture, spread them out on a baking sheet and bake them in the middle of a preheated 350° F oven for 8 minutes.
Sprinkle the croutons with the Parmesan cheese and bake for 7 more minutes, or until they are golden.
Sprinkle with additional salt and let them cool.
The croutons keep in an airtight container for 1 week.