The one thing about cooking that always takes some getting used to is seasonal cooking. I try to cook with what is fresh and in season, but there is always a part of me that craves pot roast in July and corn on the cob in February. I always seem to yearn for foods from other seasons. Even for this blog, a lot of the time during the winter I am coming up with ideas that are really more suited for summer cooking. And even as I type these words I have a few ideas rattling around in my head for autumn. Maybe my taste buds are from the southern hemisphere......
Because I can't time travel (....yet....) I am happy to make use of what I have. And sometimes, I can find a happy middle ground between the seasons. Take vichyssoise for instance. Say it with me: VISH-EE-SWAS. (Nice job. You've been practicing.) Vichyssoise is a great meal that is just as good in the spring as it is in the winter, and vice versa. And this potato and leek soup is served cold for a refreshing break from these warm days. The classic garnish of wild chives as well as some honeydew plants this bowl of soup firmly in it's rightful time. While the addition of honeydew may sound strange, it's subtle sweetness plays nicely against the leeks.
3 tbsp olive oil
Heat olive oil in a large sauce pan while you cut up the vegetables. Remember to wash the leeks to get out any sand or dirt that might be inside. Saute leeks until tender, but do not let them brown. Add potatoes, stock, and bay leaf. Bring to a boil. Reduce to a simmer and cook for about 20 minutes or until potatoes are tender. Remove the bay leaf and then remove the pan from heat.
In a blender or food processor, puree the mixture until very smooth and pour back into the sauce pan. Add the honeydew and pulse until smooth. Add to the potato leek mixture. Whisk in cream and salt and pepper to taste. Chill in refrigerator for at least 2 hours, or until well chilled. Serve cold with wild chives and some extra pepper for a garnish.