banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Vichyssoise (Cold Leek and Potato Soup)

    Share

    A memory from my childhood I still enjoy today.

    Advertisement

    1 large russet potato
    3 medium-sized leeks
    3 Tbsp (45 mL) extra-virgin olive oil
    1 tsp (5 mL) lemon juice
    1 tsp (5 mL) freshly ground white pepper to taste
    5 cups (1.25 L) low-sodium chicken or vegetable broth
    3/4 cup (180 mL) 15% cream or homogenized milk
    Fresh chives

    Peel and cut potato in 1/2 in (1.25 cm) cubes for a total of 1 1/2 cups (350 mL). Soak in cold water while preparing recipe, to avoid browning.

    Cut dark green part off leeks and discard. Clean leeks by cutting in half lengthwise and rinsing under cold water while separating leaves. Drain well. Thinly slice both white and light green parts of leeks.

    Pour oil in large casserole and heat over medium heat. When oil is hot, add sliced leeks, lemon juice, and pepper. Mix well and stir until leeks are coated with oil. Cover and cook for about 8 to 10 minutes, stirring regularly. If the leeks start to brown, lower the heat.

    Bring heat to high and add broth to leeks. Bring to a boil. As soon as soup is boiling, drain potatoes and add to leeks. When soup returns to boiling, lower heat to low and simmer slowly, covered, about 10 to 15 minutes, until potatoes are cooked.

    In blender or food processor, purée soup in batches until smooth. Transfer to large bowl and let soup cool, without covering. When at room temperature, put into fridge and chill thoroughly for at least a few hours or until ready to serve.

    Serve very cold in chilled bowls; add cream or milk with chives as a garnish.

    Serves 6.

    Each serving with cream contains: 191 calories; 4 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 15 g carbohydrates; 1 g fibre; 89 mg sodium

    source: "Cold Soups", alive #357, July 2012

    Advertisement

    Vichyssoise (Cold Leek and Potato Soup)

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Going Pro
    Food

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.