January 1, 2013

Leek and Tattie Soup

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Leek and Tattie Soup

Leek and Tattie Soup

January: National Soup Month

We warm up in the wintertime with a traditional Scottish soup. Leeks and tatties (potatoes) are cheap and chunky to make a filling first course. Though this soup is simple, it is served at even the finest Burns Suppers. This is when the Scots get together on January 25 to celebrate the birthday and life of their national poet Robert Burns (1759-1796). Traditional Scottish food is served, such as soup, haggis, oatcakes, whisky and dessert. Guests enjoy poetry readings, bagpipe music and Highland dancing.

We like leek and tattie soup straight from the stock pot when we cook it at home. But sometimes we add milk and cream and puree everything in the blender to make a fancy French version of this soup called Vichyssoise. Savor the soup made with leeks and tatties during National Soup Month or on Burns Night on January 25.

Recipe

(Adapted from “Scottish Heritage Food and Cooking” by Carol Wilson and Christopher Trotter)

Ingredients

  • 1 small onion
  • 2 leeks
  • 3 large potatoes
  • ¼ cup butter, divided use
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste

Directions

Chop the onions. Wash and slice the leeks, discarding the thread-like ends on the white part. Wash, peel and chop the potatoes.

Leek and Tattie Soup

In a large pot, slowly melt 2 tablespoons of butter. Saute the onions and the leeks until soft (about 5 minutes) but do not brown. Stir in the potatoes and mix with the onions and leeks. Cook for about 2 minutes. Pour in the chicken or vegetable stock. Salt and pepper to taste. Cover the pot and simmer on medium heat for 30 minutes. Remove from heat and stir in the remaining 2 tablespoons of butter. Ladle into soup bowls and serve hot.

Leek and Tattie Soup

Notes 

  • Happy New Year and Hogmanay to our blog readers! Robert Burns wrote the traditional new year’s anthem “Auld Lang Syne”.
  • Thanks to our neighbors across the street, Glenn and Anna Maria B., who are pioneer settlement re-enactors, for letting us borrow their rustic clad iron soup kettle as a prop for the final food photo.
  • Search our blog for more Scottish and other soup recipes.
 

November 18, 2010

Vichyssoise

Posted by HI Cookery under 11 November | Tags: , , |
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Vichyssoise

Vichyssoise

November 18: National Vichyssoise Day

Vichyssoise (pronounced vee-shee-swahz), a summer soup, has its own national food holiday strangely scheduled in an off season—fall. While it may have a fancy French name, the simple potato-and-leeks cream soup was invented in America. French chef Louis Diat, who worked at the Ritz-Carlton in New York in the early 1900s, was inspired to create vichyssoise in the hotel kitchen from a similar soup that he ate as a child in his hometown, Montmarault, near Vichy in France. His recipe is traditionally served chilled, but we like vichyssoise warmed up for an autumn appetizer. Whether eaten hot or cold, enjoy potato-and-leeks cream soup on National Vichyssoise Day.

Recipe

(Adapted from The Way to Cook by Julia Child and Soup Song)

Ingredients

  • 3-4 leeks
  • 4 medium potatoes (old potatoes recommended)
  • 2 tablespoons butter, unsalted
  • 3 cups water or chicken stock
  • 1 cup milk
  • salt and white pepper to taste
  • 1 cup whipping cream
  • chives or parsley (optional garnish)

Directions

Wash the leeks thoroughly and slice the white parts about an inch thick. Clean, peel and dice the potatoes. In a large pot, melt the butter over low heat. Saute the leeks until wilted but not browned. Turn up the heat and add the potatoes, chicken stock and milk. Salt and pepper to taste. Bring to a boil then lower the heat to simmer for 30 minutes. Let the soup cool to room temperature.

Vichyssoise

Puree the soup in batches in a blender. Pour into a container, cover and refrigerate. Before serving, stir the cream into the soup and mix thoroughly. Ladle into soup bowls. Garnish with chives or parsley.

Vichyssoise

Notes

  • We used a variety of leftover potatoes for this recipe. Older potatoes yield a starchy and sweeter taste. Chicken stock also adds richness to the soup than water and has enough salt for flavor. The whipping cream mixed into the cooled soup lightens the color of the vichyssoise for an elegant presentation.
  • Search our blog for other potato and soup recipes.