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Author: Scott Stokes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
Cuisine: Mediterranean
Recipe Introduction:
Experience the harmonious flavors of the Mediterranean with this delicious Vichyssoise soup. Traditionally a French cold potato and leek soup, this Mediterranean twist incorporates vibrant ingredients like sundried tomato pesto for a burst of tangy and rich flavors. The creamy and velvety texture of the soup paired with the vibrant pesto creates a delightful and refreshing culinary experience. Elevate your soup game with this Mediterranean-inspired Vichyssoise that will transport your taste buds to the sunny shores of the Mediterranean.
Ingredients:
- 4 large leeks, white and light green parts only, chopped
- 1 small onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 large russet potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Sundried Tomato Pesto:
- 1/2 cup sundried tomatoes, soaked in hot water for 10 minutes
- 1/4 cup fresh basil leaves
- 2 tablespoons pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the leeks and onion, and sauté until softened, about 5 minutes.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
- Remove the pot from heat and let the soup cool slightly. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and pepper to taste. Return the pot to low heat and simmer for an additional 5 minutes to heat through.
- While the soup is simmering, prepare the sundried tomato pesto. In a food processor, combine the soaked sundried tomatoes, basil leaves, pine nuts, garlic, Parmesan cheese, and extra virgin olive oil. Process until smooth. Season with salt and pepper to taste.
- Serve the Vichyssoise soup in bowls and garnish each portion with a dollop of sundried tomato pesto. Enjoy the Mediterranean flavors!
Note: The prep time for this recipe is estimated to be around 15 minutes, and the cook time is approximately 30 minutes. The yield is 4 servings.
