VCE: Cold Leek And Potato Soup With Snipped Herbs

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This soup is based on the Leek and Potato Soup which I just posted.

 

* Exported from MasterCook *

 

Cold Leek And Potato Soup With Snipped Herbs

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 236

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Make the Leek and Potato Soup (see separate recipe.) Pass all but 2 cups

through a food mill, then combine the two soups and chill well. Taste for

salt and season with pepper. Assemble a collection of herbs, such as

sprigs of chervil, a branch of tarragon, a few chives, a lovage leaf, and

sprigs of lemon thyme or lemon verbena. Pluck the leaves off the stems and

lightly chop them. You'll need about 3 tablespoons. If there are some

chive or thyme blossoms, set them aside. Whisk a few tablespoons crème

fraîche until smooth, then drizzle it from a spoon over the top of the

soup. Add the herbs and their blossoms and serve. Serves 4 to 6.

 

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