Recipe(tried): Leek and Potato Soup (Vichyssoise) for Jessica and Hannah, MI

Hi Jessica and Hannah :-) After thinking about your dilema, I decided that you really needed something that could be served cold. I thought that a pate would be nice but would probably not be to your (or your classmats liking). After looking through a couple of my cookbooks for ideas, I came upon this idea for you. I have only used the rustic version (without the cream) of this soup and served it hot. Because the rustic version is excellent, I think the chilled version, Vichyssoise, would not only be good but very elegant. It is easy to make and fairly economical. I don't know how much you want to serve to each of your classmates but this, without the cream makes at least 8, what I would call main dish servings. Since Vichyssoise is rich (because of the cream), I think you could get away with much smaller portions. You may want to make a recipe and a half or double the recipe. It's up to you. Another pointer that I would give to you is to try whatever recipe you choose before making it for your class. Good luck with your project :-) It sounds like fun :-) !!! It won't be a disaster. You will do great!!

"You can make and serve this classic French soup in many different ways. Leave the vegetables whole and cook them in water alone for the most rustic version, enriched only with a little butter at serving time. For an even richer, more elegant variation, puree the soup in a food mill, food processor or blender, then stir in about 1 cup (8 fl oz/250 ml) light(single) cream and gently rewarm. Chill that creamy soup and you have a classic vichyssoise. The hot puree is also good with some shredded swiss or cheddar cheese stirred in at the last minute."

Leek and Potato Soup

1/4 cup (2oz/60g) unsalted butter
2 lb(1kg) leeks, white portion only, trimmed, carefully washed and thinly sliced
6 cups(48 fl oz/1.5 l) chicken stock, vegetable stock or water
2 lb (1kg) baking potatoes, peeled, quarterd lenghtwise and thinly sliced
Salt and white pepper
2 Tbsp. finely chopped fresh chives

In a large saucepan, melt butter over medium heat. Add the leeks and saute just until they begin to soften, 3-5 minutes. Add stock and potatoes, bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 20 minutes.

Season to taste with salt and white pepper. Ladle into warmed bowls and garnish with the chives.
(Or ladle into chilled, or room temperature bowls for the Vichysoisse. Be sure you garnish each serving with some chopped chives.)

Serves 8 to 10