Chilled Potato Soup

Sweet Leeks Risotto

 Yield: 1 quart (serves about 5)

 

For soup

 For garnish

 

Leek (white only), washed and sliced thinly

1 ea.

Olive oil, extra virgin

5 tbsp.

Milk, Whole

1.5 cup

Yogurt, Greek

10 tbsp.

Thyme, fresh (tied together with twine)

5 sprigs

Croutons

10 tbsp.

Potato, Yukon gold, peeled and sliced

2 large

Potatoes, cooked and diced

10 tbsp.

Yogurt, Greek

1 cup

Green beans, cooked and sliced

10 tbsp.

Olive oil, extra virgin

1/3 cup

Pesto, basil

5 tbsp.

Salt, Kosher

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Tomatoes, cherry, halved

10 tbsp.

Lemon juice

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Tomatoes, currant

10 tbsp.

 

 

Black pepper, cracked

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Sea salt, coarse

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Red hot Italian pepper

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1.       Place a medium sized saucepan over low heat and add enough olive oil to coat the bottom of the pan.

2.       Add the leek and a small pinch of salt.

3.       Sweat the leek over low heat, with the lid on, for 15 minutes or until very tender and no color.

4.       Add the milk along with the bundle of thyme.

5.       Bring to a simmer, then add the potatoes.

6.       Let the potatoes cook over medium heat until fully cooked.

7.       Discard the thyme, drain some of the cooking liquid and set aside.

8.       Over a saucepan, process the potatoes through a food mill with a fine dye.

9.       Add the yogurt and extra virgin olive oil.

10.                 Adjust the consistency with the reserved cooking liquid and if necessary more milk or yogurt.

11.                 Complete the seasoning with salt and lemon juice and chill.

12.                 Once chilled, before serving, adjust seasoning once more, serve in bowls and garnish.