"jmcquown" > wrote in message
...
> On 10/30/2018 2:12 PM, Wayne Boatwright wrote:
>> On Tue 30 Oct 2018 10:51:01a, jmcquown told us...
>>
>>> 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.
>>
>> I'm really glad to know that. I assumed it would "break" and be
>> inedible. So now I will give it a try when our weather heats up
>> again.
>>
>>> 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.
>>
>> We agree on that. Soup is a meal, not just a prelude to one. I
>> would like that served cold, but with some nice hot homeade garlic
>> toast alongside.
>>
>>> 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.
>>
>> There are only two soups that I like cold, the other being gazpacho.
>>
>> I was going to make my Beef Mushroom Barley Soup, but didn't get to
>> the store. I will shop tomorrow or Thursday and then make the soup.
>> I haven't made it in quite a while, so am looking forward to it. I
>> usually dried mushrooms to it along with the fresh mushrooms. I hope
>> I don't havea trouble finding some.
>>
>>> 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 like Borscht but I prefer it hot with a dollop of sour cream.
>> However, there are so many variations on Borscht. Some are almost
>> like a soupy stew and others are more like a broth.
>>
>>> I wonder what kind of soup will work for him when it gets cold and
>>> he has to use the stove or the microwave?
>>
>> I wonder if he knows how to use a stove or microwave? Honestly, some
>> people actually don't, or at last don't know how to properly use
>> them. However, heating something up and actually cooking are two
>> different things. Do you know him well enough to show him how?
>>
> Uh, no. I honestly don't know why he told me about refrigerated soups.
> Idle chit-chat when I was driving him home from an outpatient procedure.
> Well gee, I guess I know him well enough for that. I really don't
> remember why we started talking about chilled vegetable soups at the
> grocery store.
>
> He doesn't want to learn how to cook.

A lot of people are that way.