Tuesday, February 17, 2009

Green Pea, Leek & Potato Soup

Mmm, there's nothing more comforting or inexpensive than my green pea vichyssoise. I got a bunch of leeks in my organic delivery and was excited about making it. basically, all I do is chop up some leeks (and clean them of course, never forget to clean your leeks) and chop some potatoes. Stick in large pot with some butter. Cook for a few, add a bunch of chicken stock and water, and garlic if you want with the leeks, and cook. Add a bag of frozen peas after 20 minutes, cook more, and puree. Boom, done. Nothing more to it. Season to taste of course and this time I served it with some heavy whipping cream, chives, and bay shrimp on top. Lovely. The soup is very healthy so there need not be any guilt involved with the cream. I hadn't added shrimp before, but John's one of those protein guys, so I was trying to be creative.

Johnny likes his soup warm, I like it cold, it really doesn't matter, whatever your taste buds are craving. Traditionally vichyssoise does not have green peas, but I love the addition. The peas add such a vibrant color, nutrition, and a lovely taste. But to each his own. I am not a traditional girl like that. Oh, and there are real recipes out there for vichyssoise, ones that include actual measurements and not "add as many leeks and potatoes as you have on hand, use up half package of chicken stock before it goes bad." That's just the way I happen to cook!

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