Farm Kitchen Vichyssoise

Or chilled leek soup, whichever you prefer. This is something that is made all the Summer long on the Farm, in various ways. Sometimes the Farmer’s Wife makes Garlic the headliner and sometimes it’s Roasted Red Peppers, but mostly it’s just as you’ll find it here: of the leek variety.  

Now, the reason it’s made so often is that it’s one of those rare treasures that can be crafted entirely of what is produced on the Farm. All one needs to do is go to the garden and do a little digging. And the chicken coop (for the stock). And the pasture (for the milk).

But, of course, that’s in the Summer. As I look out my window and see the sea-of-white that makes up the yard, the last thing it feels like is Summer. And the last thing that’s needed is a chilled soup.

So, why make it?

Because Mikaela asked for it.

You see, Mikaela is of an age when the world must be explored, and the mind expanded. An age where learning takes precedence over Farming. Where one must find their own way. Yes, Mikaela is at college. And not just college, for if that were the case, the Farmer and his Wife could look forward to seeing her frequently and often. No, Mikaela is at Law school, which means she will not be making an appearance on the Farm this Summer.

So, Summer this year was celebrated a touch early, in the form and substance of this simple, yet profound soup.  

For those of you who have no interest in celebrating July in January, tuck this recipe away for a bit. I am sure you will find it as delightful as the Farmer and his Wife when the Sun beats down and the bees buzz along.

Vichyssoise:

Take six large leeks and cut off their ends. You won’t be needing them for this recipe. Just the whites to the pale green parts are good enough for this soup. Cut them in one-inch segments and place in a large stock pot. To that add one half cup sweet onion, chopped coarse. In the Summer, that’s the flat Cipollini. In the Winter, that’s whatever you can find. (Now, here’s where you can mix it up a bit. If you’re going the red pepper route, add two cups of them, chopped coarse. If garlic is your thing, add seven cloves chopped, instead of the two I’m about to mention. I said instead of, not in addition to. That is unless you really, really love garlic. If that’s the case, then go right ahead.) Add to that two cloves of garlic, sliced. Place a stick, as in eight tablespoons of good, salted butter over all and put a lid on the whole thing. Turn the heat on medium-low and let sit a bit. Go to the pot every five or so minutes and give it a stir, but don’t forget to put that lid back on! Once the onions get looking transparent and the leeks come out of themselves, add three medium white potatoes, peeled, and chopped. Give it a good stir. Now, pour over all six cups good, bone stock, of the chicken variety. Or, if you want to keep this completely vegetarian you can, by going with a homemade vegetable stock. (To make that, take three to four carrots, the same number of onions, several stalks of celery, and a couple parsnips, and place them in a roaster. Roast in a three hundred-and twenty-five-degree oven until the veggies have left a bit of themselves on the pan and are looking darker and richer for it. Remove the pan from the oven and pour over it all six cups boiling water, stirring the pan as you do, to get all the goodies up. Strain the veggies out. This will be your stock.)

Now, back to that soup:

Cover the pan again and let cook until the potatoes are tender. Remove from heat, and let cool a bit. Once it is, pour all in your blender. You may have to do this in stages. No need to have any explosions in your kitchen. Strain the soup to get out any fibers that may have escaped your blender. Add to this two cups of good sheep’s milk. Oh. You don’t have sheep’s milk readily available? Well, seeing as it’s January, neither does the Farmer and his Wife, so they’ll just have to go with half and half. Give the soup a taste. I’m guessing it needs a bit of salt and pepper. Well, go on and add it. A teaspoon at least of the salt and half as much of pepper of the black variety and a quarter as much of the red. This soup can and should be set in the fridge until it’s ready to be enjoyed, but no more than three days. Since it’s a bit pale and very creamy, a nice garnish goes a long way. The Farmer’s Wife felt like treating Mikaela a bit, so she topped hers with cold lump crab. But you can crisp up some onions or dice up some chives. Either works (almost) just as well.