Ed Pawlowski wrote:
>
> There was a restaurant near us that often had cold fruit/cream based
> soups. All good. You have to get over the initial mental block of
> eating a cold soup.

I've made Vichyssoise a few times and love it. The traditional
way is to puree it and serve cool. Not me though, I leave it
chunky and serve hot. I doubt I'll ever try the other way. I have
no urge to get over that "mental block."