A few years ago, Kevin realized that he was eating the same dishes over and over again. He made the decision of a lifetime and decided to spend his free time trying tasty new recipes in his closet sized kitchen. This culinary adventurer adds a little magic to every meal.
The hot summer days are finally here and with them sometimes you really don't feel like having to cook something that requires the heat of the grill, or the stove and especially not the oven. On these days I often go for salads but let’s not forget soups of which there are several varieties that can be served cold! As luck would have it the Anyday Magic made with Real Cream dinner makeover this month is one of those soups, a potato a leek vichyssoise that is served cold and makes for an excellent way to beat the heat.
A vichyssoise is a thick soup that contains leeks, onions, potatoes, cream and chicken stock that is pureed. Just by looking at the ingredient list you can see that this soup is going to have a very delicate flavour and I kept this in mind while I was thinking about makeover ideas. One of my first thoughts for the makeover was that substituting the potatoes for sweet potatoes would be nice for a chilled soup. From there I immediately thought about Mexican flavours and that some chipotle chilies would add a nice touch of spice and a hint of smokiness. Not wanting to overpower the flavour of the leeks and onions, I kept the rest of the recipe pretty simple adding just a bit of cumin. I served the smoking spicy chilled sweet potato vichyssoise garnished with some cool and creamy avocado.Ingredients:
2 tablespoons butter
3 medium leeks, well rinsed and sliced
2 medium sweet potatoes, peeled and diced
1 medium onion, diced
1/2 teaspoon cumin, toasted and ground
salt and pepper to taste
3 cups chicken stock
1 chipotle chili in adobo, chopped
1 1/2 cups 10% half-and-half or 18% table cream
- Melt the butter in a large sauce pan over medium heat.
- Add the leeks, potatoes, onion and cumin, season with salt and pepper and sauté until the leeks are tender, about 10 minutes.
- Add the stock and chipotle chili, bring to a boil, reduce the heat to medium-low and simmer, covered until the potatoes are tender, about 20 minutes.
- Puree the soup with a hand blender or in a food processor or stand blender until smooth.
- Mix in the cream and chill in the fridge until cold, about 4 hours or up to a day.
- Season with salt and pepper and serve chilled.
It’s time to eat! Enjoy!