With the sticky summer heat hanging around in Bermuda, September is the month for cold soups. Vichyssoise, or potato and leek soup, is a great go-to for lunch or dinner.
3 medium leeks: white part only
1 medium size onion
2 tbsp butter
4 medium potatoes, peeled
4 cups chicken stock
1 1/2 – 2 cups cream
1/4 tsp mace spice
Chopped chives (garnish)
Salt & Pepper
Mince the onion and slice the leeks and potatoes thinly.
In a large pot sauté the onion and leeks in butter for about three minutes, stirring often.
Add the potatoes and the chicken stock and simmer the vegetables for about 15 minutes until tender.
Put in a food processor or blender and process until smooth.
Add cream and mace. Season to taste with salt and pepper and chill.
Serve cold with chopped chives as garnish.