Vichyssoise ~ Potato Leek Soup ~ Sopa de Batata e Alho Poró

IMG_4726 IMG_4732

Recipe by The Baked Alaska Project, Photos by Priscillakittycat

Recipe by The Baked Alaska Project, Photos by Priscillakittycat

My friend Patti has a blog that I love: The Baked Alaska Project.  Alaska has foods that we don’t have in Florida but we also have some things in common.  You can find potatoes and leeks in Florida supermarkets.  The two ingredients combine very well in this soup, which is said to have originated in France.  You know how I like easy recipes and this falls in the easy category.  It could be a start to an extravagant dinner…or a satisfying single dish for a loved one who is feeling under the weather.  Flu season is here and it’s good to have a few simple soup recipes on hand.  Click on Patti’s blog link for the full recipe.

4 tablespoons unsalted butter
2 medium leeks (all of the white part, a bit of the green) chopped
2 large potatoes, or about 2-1/2 cups, chopped small
3 cups chicken stock
1 cup half and half
Salt & pepper to taste
Green onion or chives for garnish
A dollop of sour cream (optional)

Melt the butter in a large pot. Sauté the leeks until soft, about 6-7 minutes. Add diced potatoes and the chicken broth. Let simmer about 20 minutes until the potatoes are soft. Add half and half, stir, and warm through. Transfer soup to kitchen aid or blender (you can blend in batches if necessary). Blend until smooth. Garnish with minced chives or green onions and a dollop of sour cream if you like.  You can save the soup for the next day.  It tastes even better.

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Adoro o blog de minha amiga Patti.  O Baked Alaska Project contém receitas feitas com ingredientes e delicias que só existem no Alaska.  Dá para adaptar as receitas e substituir com os ingredientes que temos no paraíso tropical da Florida mas confesso que tenho vontade de provar os pratos da terra fria.

Dizem que esta sopa originou na França.  Eu gosto da receita porque é simples.  Qualquer um pode fazer.  Agora que estamos na época do frio e da gripe, podemos encher e esquentar a barriguinha dos seres queridos.

4 colheres (sopa) de manteiga sem sal
2 ramos de alho poró (bem lavados) picados, use somente a parte branca e um pouco da parte verde
2 batatas grandes (2 copos e meio), picadas em pedaços pequenos
3 copos de caldo de galinha
1 copo de “half and half” (uma misture de partes iguais de leite e creme)
Sal e pimenta a gosto
Cebolinha picada para guarnição

Derreta a manteiga numa panela grande.  Refogue o alho poró até amolecer, uns 6 minutos.  Acrescente as batatas e o brodo/caldo de galinha e deixer ferver levemente durante uns 20 minutos, até as batatas amolecerem.  Adicione o “half and half” e misture.  Transfira a sopa para um liquificador ou processador e bata até ficar consistente.  Enfeite com a cebolinha e sirva.  A sopa pode ser servida no dia seguinte.  O sabor é até melhor.

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