The Family Cookbook
Culinary Heirlooms
number twenty-two
by Doug Anderson
Reprinted from Bulletin 58, August 31, 2003

      Once again the cupboard is bare, so I must take matters into my own hands. Today's recipe is as much fun to SAY as it is to make, and you can use your newfound knowledge to dazzle your friends. You have most likely heard of Vichyssoise, pronounced Vish-ee-swa, but didn't know that is simply cream of potato leek soup, usually served cold. Here's what to do:

Cream of Potato Leek Soup, or Vichyssoise

Peel 20 small Yukon Gold potatoes (Other varieties may be used.)
dice 10 potatoes at 1/4 inch and par boil for 20 minutes, or until tender.
Set aside to add to mixture later.

Par boil the remaining 10 potatoes for 35 minutes, or until soft and puree in
food processor with even amounts of water. You will have to do roughly three
potatoes at a time. (It is a good idea to use the water you boiled the potatoes in.)

The mixture should have the consistency of pancake batter.
Heat mixture in medium sized stock pot and add the following:
8 large leeks, chopped (white part only)
2 and 1/2 quarts chicken stock
1 teaspoon Champagne vinegar
1 quart whole cream
The diced and boiled potatoes
Sea salt to taste.

Simmer at low heat for one hour.
Serve either warm or chilled, depending on the weather; serves 12-14.

      See how simple? Elegant but not overblown, and perfect for these "dog days" of late summer, if you serve it chilled. I hope you like it. I certainly didn't invent it, although you will find my recipe differs quite a bit from the traditional one, so I guess it's okay to print it here.
      How about you? Let's see what you've got, send it to and thrill when you read it here! If not, I might start publishing my poetry in this spot, and we don't want that, now do we?

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