The Dish: Sel De La Terre -- Chilled Potato Leek Soup

The Restaurant: Sel De Le Terre

The Chef: Geoff Gardner 

The Dish: Chilled Potato Leek Soup/Vischyssoise du Jour

INGREDIENTS:

3/4 lb. Leek whites washed and cut into rings
2 stalks celery washed and chopped
1 1/2 T Chopped garlic
3 T salt
1/2 tsp ground white pepper
1 T dried thyme
2 bay leaves
1/4 lb. butter
3/4 lb. Yukon Gold potatoes peeled and cut in to approx 1/2" cubes
2 1/2 C heavy cream
Cayenne pepper
Nutmeg
1 bunch of chives minced
White truffle oil (optional)

 METHOD:

Combine leeks, celery, garlic, salt, pepper, thyme, bay leaves and butter in a pot and sweat gently.  Add potatoes and Court Bouillon and bring to a simmer. Simmer for 45 minutes. Puree. Add heavy cream and return to simmer. Season to taste with salt, pepper, cayenne pepper and nutmeg.

Strain through fine mesh strainer. Chill and check seasoning again when cold. Serve in cold bowl.

Enjoy!

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