On 10/30/2018 12:44 PM, Wayne Boatwright wrote:
> On Tue 30 Oct 2018 09:26:17a, jmcquown told us...
>
>> It's finally cooling off here in southern South Carolina. I just
>> happened to have the ingredients for this quick, tasty soup.
>>
>> 2 large russet potatoes, peeled and diced
>> 2 large leeks, white parts only, thinly sliced
>> 4 c. chicken broth
>> 1/2 tsp. salt
>> 1/4 tsp. pepper
>> 1/4 c. heavy cream
>> dash grated nutmeg (totally optional!)
>> 1 Tbs. dried parsley flakes
>>
>> In large pot, combine potatoes, leeks, chicken broth, salt and
>> pepper. Bring to a boil. Reduce heat to low. Cover and simmer
>> 15-20 minutes or until vegetables are fork tender.
>>
>> Strain broth into another pan. Place cooked potatoes and leeks in
>> a blender or food processor with about 1/4 c. broth and process
>> until smooth. (Note, you may leave it slightly chunky if you
>> wish.) Return vegetables to the broth pan. Stir in cream and
>> nutmeg (again, optional) and heat through. Sprinkle with parsley
>> and serve.
>>
>> Sure, you can use fresh (curly) parsley. I rarely have it on
>> hand. It's easy enough to dry fresh parsley to refill that plastic
>> container.
>>
>> Jill
>>
>
> That's a nice recipe, almost the same as what I used to make. AKA
> Vichyssoise, it was very popular and usually served chilled back in
> the 60s and 70s. The recipe I used was heavier on the cream.
>
> Unfortunately, no one I know cares for it these days and I can't
> possibly eat it all. :-(
>
> A very tasty soup!
>
Believe it or not, it freezes well. You may certainly adjust the amount
of cream. Just stir the soup well after thawing and while gently
reheating. The cream will have broken a bit but can be reincorporated
with stirring.

To me, soup is a meal. Serve it with some toasted bread. This recipe
makes three or four servings, depending on what you consider a serving.

You know me... I don't like cold food. Cold soup is simply not
something I enjoy. I'd eat it if I had to, to be polite.

The friend who lives across the street does not cook. He's thrilled he
found chilled soups such as Vichyssoise and Borscht in the refrigerated
section of the grocery store. He told me all he has to do is open it up
and pour it in a bowl. What could I say? Congratulations? LOL

I wonder what kind of soup will work for him when it gets cold and he
has to use the stove or the microwave?

Jill