Subj : Re: Vicchyssoise
To   : Ben Collver
From : Dave Drum
Date : Wed May 10 2023 06:47:31

-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Vicchyssoise (Potato-Leek Soup With Chicken Stock)
 BC>  Categories: Soups
 BC>       Yield: 3 Quarts

 BC>       3 c  Potatoes; peeled & sliced
 BC>       3 c  Leek; white parts, sliced
 BC>   1 1/2 qt Chicken stock or broth
 BC>     1/2 c  Whipping cream; up to 1 c
 BC>            --OR-
 BC>       3 tb Butter; melted; up to 4 tb
 BC>            Salt; to taste
 BC>            White pepper; to taste
 BC>       2 tb Chives; minced; up to 3 tb

 BC>   Remember to clean the leeks thoroughly to avoid dirt and grit.

 BC>   Simmer vegetables in stock (along with a pinch of salt) in a
 BC>   partially-covered pot until tender, about 40 to 50 minutes. Once the
 BC>   vegetables are tender, puree the soup using an immersion blender or a
 BC>   pitcher blender.

 BC>   Season with salt and pepper and stir in the heavy cream or butter.

 BC>   White pepper is recommended in this recipe because it blends in with
 BC>   the color of the soup. If all you have is black pepper, that's
 BC>   perfectly fine to use.

 BC>   Garnish with chives.

 BC>   This soup tastes even better after it sitting in the refrigerator for
 BC>   a day or two.

 BC>   Recipe FROM: Mastering the Art of French Cooking, Volume I, by Julia
 BC>   Child

 BC>   Recipe by Julia Child

 BC> MMMMM

Vichyssoise is traditionally served "chilled". Since I prefer my soups
to be at least warm I call mine Potato-Leek soup.  Bv)=  But Julia is
correct that "This soup tastes even better after it sitting in the 
refrigerator for a day or two."  Many things do.

I've had this Vichyssiose but never made it. And I ate around the "caviar".
Never did understand the affinity some have for salty fish eggs. In my
world red salmon roe makes great bait for catching trout.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 Categories: Soups, Vegetables, Potatoes, Seafood
      Yield: 6 Servings
 
      2 lg Baking potatoes (russets)
      6 c  Vegetable broth
      6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
      1 c  Yogurt or evaporated milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
  Set oven to 400ºF/205ºC.
  
  Bake potatoes on the floor of the oven, turning once,
  for 1 hour or until they are soft when pressed. Cut the
  cooked potatoes in half and scoop out the flesh.
  
  Cut leeks in half lengthwise, wash throughly to get
  out all sand and grit and chop coarsely.
  
  In a large saucepan, bring the broth to a boil over
  moderately high heat. Add the chopped leeks and white
  pepper, reduce heat and simmer the leeks, covered for
  30 minutes or until they are very tender.
  
  Add the potato flesh to the leeks and puree the
  mixture in batches in a food processor until very
  smooth. Transfer the puree to a mixing bowl, add salt
  if desired and chill covered for at least 2 hours or
  up to 24 hours.
  
  Whisk in the yogurt or milk and chill again for 30
  minutes if necessary.
  
  Ladle the soup into bowls and top each serving with
  1-1/2-2 ts of red caviar and sprinkle with chives.
  
  Serve in chilled bowls.
  
  Recipe by Lucius Beebe, railroad buff and bon vivant
  (also as gay as Julius Caesar - UDD but a helluva cook))
  
  From: http://www.dandyism.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Now that we've got all that straightened out, what'll we mess up next!
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