Subj : Re: Vicchyssoise
To   : Ben Collver
From : Dave Drum
Date : Thu May 11 2023 05:24:00

-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Vicchyssoise
 BC>   By: Dave Drum to Ben Collver on Wed May 10 2023 06:47:31

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

 BC> I took the liberty of adding that note about "This soup tastes even
 BC> better after..."  Like you, i prefer the soup warm.  This is the recipe
 BC> Mom liked to use to make potato-leek soup when i was a kid.  So simple
 BC> yet so tasty. Goes well with cheddar drop biscuits.  We didn't call it
 BC> vichyssoise either.

About the only "cold" soups I prefer cold are Gazpacho and the cucumber
soups.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gazpacho
 Categories: Soups, Vegetables, Herbs, Citrus
      Yield: 8 Servings
 
      6 lg Ripe tomatoes; peeled,
           - chopped (about 6 cups)
      1 lg Onion; fine chopped (about
           - 1 1/4 cups)
      1    Cucumber; peeled, seeded,
           - chopped (about 1 cup)
      1 lg Bell pepper (any colour);
           - seeded, chopped(abt 1 cup)
      2    Ribs celery; chopped (about
           - 1 cup)
      2 tb Chopped fresh parsley
      2 tb Chopped fresh chives or
           - spring onion greens
      1 cl Garlic; minced (more to
           - taste)
    1/4 c  Red wine vinegar
    1/4 c  Olive oil
      1 tb Fresh squeezed lemon juice
      2 ts (or more) sugar
           Salt & fresh ground pepper
           Hot sauce
      1 ts Worcestershire sauce
      2 c  Tomato juice
           +=OR=+
     15 oz Can crushed tomatoes
 
  Place all ingredients in a large bowl. Use an immersion
  blender (Cajun Motorboat) or blend in batches, to desired
  smoothness. I prefer my gazpacho somewhat chunky, so only
  pulse a few times in the blender.
  
  Adjust seasonings to taste.
  
  Place in a non-reactive container to store. Chill several
  hours or overnight to allow the flavors to blend.
  
  Adapted from: Delicious Decisions; Junior League of San
  Diego's cookbook
  
  Re-adapted by UDD to his taste.  Bv)=
  
  Recipe from: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "The only source of knowledge is experience." -- Albert Einstein
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