Golden Vichyssoise Soup

Serves: 6

You can use a hand-held immersion blender or a regular blender. Only fill half-full and do in batches. Make sure the blender’s lid is secure before you turn it on.

Ingredients

• 3 tbsp. unsalted butter
• 2 tsp. garlic, minced
• 3 large leeks, white and light green parts only, washed and roughly chopped
• 4 medium potatoes, peeled and roughly chopped
• 3 small golden beets, peeled and roughly chopped
• 2 tsp. saffron
• 6 cups chicken broth
• 6 sprigs of fresh thyme
• 1 tsp. salt
• 1 tsp. white pepper
• 1 cup heavy cream

Instructions

1. Melt butter over medium heat in a large soup pot.
2. Add the leeks and garlic and cook about 5 minutes until soft.
3. Add the potatoes, beets, broth, saffron, salt and pepper.
4. Cook on low about 15-20 minutes until soft.
5. Puree the soup.
6. Stir in the heavy cream.
7. Serve while warm or refrigerate and serve when chilled.
8. Top with thyme before serving.