Heat bringing you down? Chill out with this cool soup

Rachel's Recipes
By: Rachel Chaddock
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When I talked about this recipe, all my co-workers either gagged or rolled their eyes. When I brought it in, however, all I heard was “yum!” I love soup any time of the year, but chilled soups (for us) are unusual. There’s always gazpacho, and I’ve had a chilled pea soup that I loved, but just the notion of a cold potato and leek soup is foreign to most of my friends. Still, this is tasty and cold and refreshing and is a good option the days when the mercury hits triple digits. Plus it’s fun to say — think “vishy-shwaw.” Rachel Chaddock may be reached at Vichyssoise 2 cups finely diced raw potatoes 4 tablespoons butter 6 leeks, cleaned and cut into 1 inch pieces 4 cups chicken stock 1 teaspoon salt 1/2 teaspoon freshly ground black pepper sprinkle of nutmeg 1 cup heavy cream 1 cup milk Chopped chives Cook the potatoes covered in salted water until tender. Melt the butter in a skillet and cook the leeks gently, tossing, for a few minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg. Puree either in your blender (you will need to do this in two batches) or with your stick blender. Chill. When ready to serve, mix in milk and cream. Garnish with chopped chives. Serves six to eight.