Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock to create a thick, delicious soup that is certain to please.
3 leeks sliced thin
3 cups chicken broth
1/4 cup heavy whipping cream
1 large onion, sliced
1 cup potatoes, peeled and thinly sliced
1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
Melt butter in a large stock pot over low heat.
Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.
When leeks and onions are soft, add potatoes, salt, pepper, thyme, marjoram, bay leaf and stir well.
Cover and simmer for more 10 minutes.
Add chicken stock and bring to a boil, lower heat and simmer gently for 30 minutes.
Pureé soup in blender or food processor and chill.
When soup is cool and ready to serve, blend in the chilled whipping cream.
Serve cold in chilled bowls.