Pear Potato and Leek Vichyssoise
Ingredients
- 3 tablespoons butter
- 1 large leek (or 2 small), white and pale green parts, sliced and thoroughly cleaned of sand/grit
- 4 medium Yukon Gold potatoes (about 1 lb), cut into about 1'' dice (no need to peel)
- 2 ripe Bartlett pears, stems and cores removed, chopped about the same size as the potatoes
- 1/3 cup dry white wine
- 4 cups vegetable or chicken stock
- 1 cup milk (lowfat is fine)
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons fresh dill, chopped
- salt and pepper to taste
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