Vichyssoise

 This is probably not the most traditional vichssoise you will ever have, but it was pretty good! We served about 1/2 of it to a partof 6 and the rest we just dipped into as and when we felt like it. The major differences are:

• No onions - just leeks
• 1/2 chicken stock and 1/2 water
• Crunchy salt and chives to decorate

Ingredients

1 1/2 lbs leeks - white and light green parts only. Washed and cut into small pieces

2 Tbs butter

3 lbs russet potatoes cubed into 3/4 inch pieces

20 oz  chicken stock (we used home made, concentrated)

20 oz water

1/2 t ghost pepper vodka (home made)

Salt

White pepper

12 oz whipping cream

Finely chooped chives

Sea salt crustals to finish

Method

Split the leeks lengthwise and chop across the grain into a salad spinner bowl. Fill the salad spinner with water and swirl. Lift the leeks out. Discard the water and repeat. This is a handy techniquefor getting all of the grit out of the leeks.

Melt the butter in a large pot, and add the leeks and a generous pinch of salt. Cook gently for about 15 minutes withot letting them brown.

Add the potatoes, stock mixture, white pepper, ghost pepper vodka. Bring to a simmer, cover,  and simmer until the potatoes are cooked (about 12 minutes). Note, the iquid should just cover the potatoes

Blend with an immersion blender until very smooth. Adjust the seasoning, rememberig that you will also be using sea salt when serving. Chill the soup and refrigerate for 4 hours.

Just befor seving, stir in the heavy cream. Serve in small bowls with chopped chives and sea salt crystals.

We served this with an Oregaon Pinot noir.