Creamy Pear and Leek Vichyssoise
When August's heat is at its most unbearable and the last thing that you want to do is either large amounts of cooking or spend your time eating warm meals, this simple, gorgeous soup will sooth your frazzled spirits and capture the very essential taste of summer's early pears on a soup spoon.
Creamy Pear and Leek Vichyssoise
2 large ripe pears, peeled, cored and chopped
2 tbsp of unsalted butters
1 small white onion, peeled and finely chopped
1 leek stem, slice the white part into thin rings and discard the green part (or save it for another dish)
2 medium potatoes, peeled and chopped
2 ½ cups chicken or lightly flavoured vegetable stock (preferably organic of homemade)
1 cup (250 ml) whipping/heavy cream (lighter cream can also be used instead)
½ tsp freshly grated nutmeg
Freshly cracked black pepper and sea salt, to taste (both optional)
1 bunch of fresh watercress leaves or ½ cucumber, peeled and finely diced – to garnish
In a large heavy bottom soup pot (or stove top casserole dish) melt the butter over medium heat. Add in the sliced white leek and onion pieces, stirring for about 4 minutes or until they're ever so lightly golden brown and tender.
Next place the potato cubes into the pot, along with the prepared pears and the chicken or vegetable stock. Over medium-high heat simmer the soup mixture uncovered for about half an hour, or until the potatoes are fully cooked and tender.
Once the potatoes are ready, turn off the heat and allow the soup to cool a little before you pour it into a blender (if your blender is small you may need to do this in two batches) or food processor. Puree until smooth, adding the cream during the last few seconds of blitzing. Season to taste with salt, pepper and nutmeg.
Transfer the soup to a large bowl, place a layer of cling film (plastic wrap) directly onto the surface of the soup and set in the refrigerator to chill for at least 2 hours before serving.
Serve the soup in chilled bowls (or in soup bowls with an ice cube or two in them), garnished with equal amounts of watercress or chopped cucumber, and relax as you consume one of the most beautiful soups you'll ever try. Leftovers will keep, well covered, for 2 days in the fridge.
Serves 4 people