Recipe: Fresh Herb Vichyssoise with Shrimp

I veered from classic vichyssoise by not using cream and butter, but the thick and silky potatoes in this herbaceous stock make for sweet summer comfort food.

Yield: 10-12 cups
Active Time: 45 minutes
Chill Time: 12-24 hours

Ingredients

• 2-3 leeks, white and light green parts only, washed thoroughly and thinly sliced (approximately 6 cups)
• 2 tablespoons extra virgin olive oil
• 2-3 medium-sized russet potatoes (approx. 1 1/4 pounds), peeled and sliced
• 4 cups chicken or vegetable stock 
• 4 packed cups fresh herbs such as dill, chives and basil, stems removed and coarsely chopped* 
• 1 cup whole milk 
• White pepper 
• 1 pound medium shrimp, cooked

* More intense herbs such as rosemary, thyme and sage, should be used in moderation as they could overpower the soup.

Directions

1. Saute leeks in oil over low heat with a pinch of kosher salt 4-5 minutes, or until tender and wilted.

2. Add stock and potatoes. Bring to a boil, then reduce to a simmer. Simmer about 20 minutes or until potatoes are very tender.

3. In a food processor, puree potatoes, leeks, stock and herbs until creamy. Stir milk into soup. Season to taste with kosher salt and white pepper.

4. Refrigerate 12-24 hours. When ready to eat, stir in shrimp and serve.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on July 11, 2011.