Our friend Nate made a delicious and simple vichyssoise for us when we visited California for Daniel’s birthday. He served it midday with a nice crisp white wine. (A vichyssoise is a French potato leek soup with cream that is served either warm or cold.) Since we pulled turnips from the garden this past week, I decided to try a vichyssoise that incorporated those as well as potatoes. The result was so creamy that I left out the cream. No complaints.
1/3 lb turnips (peeled and lg dice)
2/3 lb red skinned potatoes (peeled or partially peeled and lg dice)
3 leeks (split down the center, cleaned and chopped)
2 tbsp good olive oil plus some for garnish
4 tbsp butter
salt & pepper to taste
2 tbsp white wine
6 cups low sodium chicken broth
Melt butter in enamel casserole or pot. Add olive oil when the butter starts to turn golden then quickly toss in leeks. Season with salt and pepper. Saute leeks until softened. Add white wine, chicken broth, potatoes, and turnips. Season with salt and pepper, bring to a boil then cover and reduce to a simmer for about an hour or until vegetables are plenty soft. Use an immersion blender to puree and serve room temperature with a glug of olive oil and crusty white bread on the side or small cups of this as a starter.