" If any one element of French cooking can be called important, basic and essential, that element is soup." --Louis Diat, chef for the Ritz-Carlton After a mostly mild summer, with just a few hot days here and there, we're having our first real heat wave in my neck of the woods. Naturally, that presents a challenge when it comes to mealtimes, since one cannot subsist on ice cream--alas!--and an endless array of salads and cold sandwiches can pall faster than you'd think! Fortunately, I discovered a solution nearly a year ago, during a similar hot spell: vichyssoise, a cold soup that is simple, delicious, and doesn't require tons of exotic ingredients. There are countless variations on it, but in the end, the basics come down to stock (or broth), potatoes, leeks, and milk or cream. What I didn't know when I started researching the recipe was that vichyssoise has an interesting history. Despite the name, it originated not in France, ...
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