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The good season is here. An elegant cold soup, modified for low calories. Very easy. It is my first post here, I hope you like it.
Vichyssoise (Potato & Leek Soup)
Clean and slice the leeks (just the white part, the green part I throw it in the compost, you can freeze it and use it for a general vegetable soup)
Peel and cut the potatoes in cubes.
Cook in enough water to cover until tender (about 30'). I do not use salt, you can if you like.
Strain keeping the liquid.
Machine blend with some of the cooking liquid with cottage cheese (250 grams for a big leek and 2 nice potatoes, this will make 4 nice cups) until creamy smooth. Add some of the water if you like.
Pour it in serving cups. Let it cool. Wrap and store in fridge.
Before serving, a dash of paprika (decoration, optional) and chopped chives (taste, texture and also decoration). Serve with lemon wedges beside. Not everyone likes adding fresh lemon juice. I do. Freezes well. After defrosting you have to work it a little.
In France they flavor the leeks in butter before cooking and use cream instead of cottage cheese.
Beppe
P.S. Do clean the leeks extra carefully. Open them with a knife and let the water run under each foil. Make sure with visual inspection that there are no traces of soil.
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