Saturday, December 17, 2011

Vichyssoise: yes leeks, deliberately

I put leeks in about four months ago. Playing golf on Wed with an Englishman I told him I was growing leeks and his answer was "what, deliberately?". I've only come to notice the Wales / England antipathy.

But they're ready:

And perfect timing for our three good family friends - Hillier/Harris/Habel to come together tonight and start with Vichyssoise. So I toook all those leeks and two onions, gently sweated them off with a lot of butter for about 20mins, without browning. Added a lot of pepper and will test for salt sometime.

Finely sliced some potatoes, sweated them down a little and then added two cups of stock. Hilariously ham stock mad from last Christmas's ham bone and frozen.

It's just bubbling now and will be ready to hit with the stick mixer soon. Then I'll chill it and tonight stir in some cream. But of course there'll need to be a non-dairy version.

Now, my freezer has no more stock in it and my garden is free of leeks. You shall be spared leek stories for at least nine months.

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