Cold Potato & Leek Soup. From John in Marblehead, MA, a thirst quenching summer staple made even more flavorful with white pepper and preserved Meyer Lemon emulsion.
Need
3 cups each sliced leek whites and cubed russet potatoes
4 cups white/clear chicken stock (must not gel at cold temps)
3/4 to 1 cup of heavy cream
1 TBS Bay Leaf Black Pepper Preserved Meyer Lemon Paste
2 TBS preserved lemon emulsion (below)
1 tsp+ white pepper
Bunch fresh chives
Do
In a medium stock pot add chicken broth, leeks, potatoes and pepper. Simmer until tender. Cool. Liquify in an immersion or Waring blender. Pass through a sieve, discard solids. Chill.
Add 3/4 to 1 cup of heavy cream (do not add before blending). Stir for consistency. Add chilled water if too thick. Add salt and white pepper to taste. (Cold soups need to be saltier than hot ones)
Preserved Meyer Lemon Emulsion - Add 1 TBS If & When to 2 TBS lemon olive oil and let sit for an hour+. Drain any lemon bits from the oil.
Drizzle the flavored oil over the soup and sprinkle with chopped chives before serving.
