Datil Garlic Vichyssoise
Serves: 6-8Prep TIme: 15 minutesCook TIme: about 40 minutesChill TIme: at least 2 hours
Ingredients
- 1 bunch of leeks, cleaned and sliced (About 3 cups)
- 1 1/2 pounds potatoes, peeled and diced (About 4 potatoes)
- 1 Tablespoon Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 6 cups organic, low-sodium chicken broth ** (may use vegetable stock for vegetarian or vegan soup)
- 1 Tablespoon
OSA Gourmet Datil Garlic Blend - 1 cup half and half or heavy cream **(You may substitute plain almond milk, or soy milk.) **For vegan version you may leave out entirely – the soup is still delicious without the cream or milk.
- Salt and white pepper to taste
- Chives or scallions, sliced thinly for garnish if desired
Instructions
- Trim root ends from leeks. Trim top part of green leaves.
- Slice leeks in half lengthwise and thoroughly rinse to remove all dirt and grime from between leaves.
- Peel and dice the potatoes.
- Heat a large Dutch oven or stockpot. Add olive oil and heat.
- Saute the leeks for about 3 minutes until soft and translucent, stirring frequently.
- Add the garlic and saute, stirring, another minute.
- Pour stock into pot and add potatoes.
- Bring to a boil. Reduce heat and simmer, covered for about 20-30 minutes, or until potatoes are tender. Use a fork to test potatoes. They are cooked when a fork inserted meets little to no resistance.
- Remove from heat and let cool slightly.
- Using a stick blender, puree potatoes and leeks until completely smooth.
- Alternatively, you may puree the mixture in a blender. You will need to work in batches. Fill the blender only about half full of the potato and leek soup mixture. Remove the center insert in the blender lid, cover with a clean towel and puree. (Filling the blender too full or covering completely with the lid may cause a build up of steam, and you may end up with soup everywhere. Not something you will do more than once, I can assure you!)
Once soup is pureed, add 1 Tablespoon of the Gourmet Datil Garlic Blend and if desired, salt and white pepper to taste. - Chill the soup thoroughly, at least 2-3 hours. This can be served immediately if you want it warm, or reheated later.
- If reheating, heat slowly, over low heat so you do not curdle the cream.
- Garnish as desired with chives or scallions.
- **I added a half teaspoon of Boursin cheese with herbs on top when heated for a little extra creaminess.
Notes
Nutrition Facts
Serves 8
Serving Size: 6 ounces
| AMOUNT PER SERVING | ||
|---|---|---|
| Calories | 117 | |
| % Daily Value* | ||
| Total Fat 2.3g | 4% | |
| Saturated Fat 0.5g | ||
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.3g | ||
| Cholesterol 1.5mg | 0% | |
| Sodium 433.1mg | 18% | |
| Total Carbohydrate 22g | 7% | |
| Dietary Fiber 2.9g | 12% | |
| Sugars 3.2g | ||
| Protein 2.8g | 6% | |
| Vitamin A 12.7µg | 1% | |
| Vitamin C 11.9mg | 20% | |
| Calcium 44.6mg | 4% | |
| Iron 0.8mg | 5% | |
| Vitamin D 0µg | 0% | |
| Vitamin E 0.1mg | 0% | |
| Vitamin K 7.1µg | 9% | |
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.