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Recipes Fresh From The Farm

Soup - Curried Buttermilk Vichyssoise

E. Marie from Glorious American Food Cookbook

Serves 8 to 10

This cold soup is so good in the summer! Serve with a side salad, good Artisan bread and fresh fruit, and you will be cool as a cucumber, with a delicious meal on the table. Make it the day before you want to serve it.

  • 4 medium leeks
  • 4 medium potatoes
  • 4 T. butter
  • 1 T. curry powder (buy it fresh at the Farmers Market)
  • 1 qt. chicken stock
  • salt & pepper to taste
  • 1 qt. buttermilk
  • 2 T. chopped fresh chives

Save the good green part of the leeks for hot soup (I have a container in my freezer that all this stuff goes into).

Split the leeks lengthwise; wash in cold running water to remove all sand. Drain & chop finely. Peel and slice the potatoes. Melt the butter in a large pot. Add the leeks and saute over moderate heat, until wilted. Add the curry powder and cook for 1 minute. Add the chicken stock & potatoes. Bring to a boil, reduce heat to low and simmer for 45 minutes to one hour, until the potatoes are tender.

Puree the mixture in a food processor – or with an immersion blender. Cover and chill.

When ready to serve, whisk in the buttermilk; check the seasoning.

Serve in chilled bowls, with a sprinkling of the chopped chives & a grind of black pepper.