Chilled Potato/
Leek Soup with Purple Pansies
1 tablespoon olive oil
2 medium leeks, white part only, trimmed, washed well, and thinly sliced
1/4 cup minced onion
3-4 cloves garlic, minced
1 pound red potatoes, peeled and diced
1/2 cup white wine
3 cups chicken or vegetable broth
1/4 cup half-and-half or whole milk
1/2 cup purple pansy petals
Salt and freshly ground white pepper
Shaved Parmesan cheese, for garnish
Whole purple pansies, for garnish
In a heavy saucepan, heat oil and sauté leeks, onion, and garlic over medium heat for 2 minutes.
Stir in potatoes, wine, and broth.
Bring to a boil, reduce heat, and simmer, covered, for 15-20 minutes, or until potatoes are very tender.
Purée soup in batches, transferring each batch to a metal
bowl set in a larger bowl of ice water.
Let soup cool for 20 minutes, or until cold (or refrigerate 1 hour).
Stir in half-and-half, pansy petals.
Season with salt and white pepper.
Garnish with cheese, if desired, and whole pansies.
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