This was one of my father's favorite recipes. Vichyssoise is traditionally served cold, which is exactly how my father enjoyed eating this soup. I enjoy eating it warm or at room temperature. Sipping it at room temperature is very soothing for someone who may be experiencing a sore mouth or throat. It is also easy to swallow for someone who may have trouble swallowing.
Directions
- Preheat oven to 400°F (200°C).
- Toss potatoes and leeks together with olive oil, salt and pepper.
- Arrange in a single layer in a roasting pan and roast for 30–40 minutes, until tender.
- In a large stock pot, add the wine (optional) and the roasted vegetables to the stock and simmer for 10 minutes.
- Cool, then purée.
- Add fat-free half and half. Consider substituting full-fat half and half or heavy cream for the fat-free half and half to increase the caloric content.
- Taste for seasoning adjustments.
- Garnish with chopped chives.
℞ M.D. Notes
- This is a great comfort food. One may want to consider this recipe on days following chemotherapy, if the mouth is feeling sore, or if one wants to increase calories in the diet (use heavy cream instead of fat-free half and half).
- Potatoes are rich in vitamins C and B6 as well as potassium.
- Leeks are a rich source of vitamins K and A. They are part of the onion family (Allium), related to garlic, chives and scallions. They originated in Asia and have been cultivated for over 3,000 years. According to the AICR (American Institute for Cancer Research), animal studies have shown that components of the allium vegetables slowed the development of cancer in several stages and at various body sites: stomach, breast, esophagus, colon and lung.
