It’s the time of year for Vichyssoise

I would describe my style of cooking as Julia Child meets the Urban Peasant. Remember that old guy that had a cooking show and he’d create these big messy meals that he appeared to make up on the spot with ingredients he had on hand? This is a dichotomy of styles, I recognize, however it works. I am not afraid to spend hours in the kitchen, or tackle recipes that have 100 steps, but at the same time, I don’t peel my potatoes before turning them into vichyssoise. An act that I’m sure has Julia rolling in her grave.

So, vichyssoise! This is the time of year for it! May is a tough time of year for us Ontarians. We still have some storage crops left over from last year, like potatoes and apples, but our spring crops are not yet plentiful. But we do have wild leeks. Leeks peek through as soon as the ground thaws and thus, creating a perfect opportunity for leek and potatoes dishes.

Start by frying an onion and some garlic in EVOO, but don’t over brown. Add potatoes and stock or water. Bring to a boil and when potatoes are soft throw in the leeks. If using baby wild leeks, you can use all of the greens, however if the larger kind, omit the tough green portions. Boil through and the puree in a blender or with a hand held blender right in the pot. Remove from heat and stir in dairy to thin it out. Skim milk makes it a nice low fat meal, but whipping cream makes it really tasty. Serve hot or cold.