(Reduced Fat) Vichyssoise with Fresh Herbs and Shrimp

Peggy Lampman | Contributor

Mercy, it's hot. I woke up in the wee hours of the morning to water and tend to my garden. When my herb garden needs pinching back and clipping, this is a favorite recipe because it uses lots of fresh herbs.

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. (See this blog for a classic vichyssoise.)

Fresh Herb Vichyssoise with Shrimp

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.