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.

> 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. :-(

Hard to believe, it's so delicious, that people wouldn't jump at
having a bowl. I feel like making this, I have to set a reminder.
>
> A very tasty soup!

Love it.

nancy