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Chilled Potato Leek Soup with Caviar


Ingredients:
  • 1/4  cup  unsalted butter
  • 5  Leeks,white part only, cleaned and sliced thin
  • 2  teaspoon  kosher salt
  • 1/4  teaspoon  pepper
  • 3  cup  chicken broth
  • 2  cup  water
  • 4  large russet potatoes, peeled and cut into 2" cubes
  • 1.5  cup  heavy cream
  • 1  teaspoon  lemon juice
  • 4  ounce  domestic caviar
  •   chopped chives
Directions:
This elegant soup is Chef Sarah's take on the French Classic, vichyssoise. Topped with caviar or chopped chives, it is a stylish way to begin a special evening.

Makes 8 servings:

1. Heat butter in 6-quart pot over medium heat. When butter is melted and bubbling, add leeks. Stir well to coat with butter. Season with salt and pepper. Turn heat down and cook, stirring occasionally, for 10 minutes or until leeks are softened.
2. Add the chicken broth, water and potatoes and bring to a boil. Turn heat down to a simmer and cook until potatoes are tender, about 20 minutes. Cool to room temperature.
3. In batches, place soup in a blender and puree until completely smooth. Refrigerate until chilled, preferably overnight.
4. Just before serving, whisk in the cream and lemon juice. Taste for seasoning, adding salt and pepper, if desired.
5. Divide the soup among 8 bowls and top with a dollop of caviar and a sprinkling of chives.

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Carrizo Springs, Texas 78834-6129
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