Vichyssoise for a hot summer day

When my friend Jean made this soup, I thought it was one of the yummiest things ever.

When I made it, well... not so much. It's good, but it didn't satisfy the way Jean's did earlier this summer, so I don't think it's good enough for a wedding.

That's the second disappointment for me in as many days. (The first was the movie "Dan in Real Life." It was just another predictable romantic comedy. Blech.)

I thought it was weird because Jean and I used the same recipe, but then I realized I used 2 tablespoons of lemon instead of 2 teaspoons. Damn.

Anyway, the recipe is from a really great cookbook called Practical Cooking: Soups. It's divided into categories -- hot & spicy, European, International, low fat, vegetable, special occasion, and tradition. I've had the book for years, and I love its variety -- there are more than 175 soups -- and photos. I have to say, I'm a sucker for cookbooks with good photos, as well as those with nutritional information. (It's always helpful to have that these days, and there's no excuse not to include that in new books. There are myriad computer programs that figure that can figure that out for you.)

Here's the recipe for vichyssoise. I hope it turns out fabulous for you!



Vichyssoise (serves 6)

3 large leeks, green parts removed, white parts thinly sliced

3 tablespoons butter

1 onion, thinly sliced

1 pound of potatoes, peeled and chopped

3.5 cups veggie stock

2 teaspoons lemon juice

pinch of ground nutmeg

1/4 teaspoon ground coriander

1 bay leaf

1 egg yolk

2/3 cup light cream

salt and white pepper

freshly snipped chives to garnish (I only had green onion in the house; chives are preferred)

1.) Melt the butter in a large saucepan. Add the leeks and onion, and cook over medium-high heat, stirring, for about 5 minutes. Do not brown.

2.) Add the potatoes, stock, lemon juice, nutmeg, coriander, and bay leaf, as well as salt and pepper to taste. Bring to a boil, cover, and simmer for about 25 minutes, or until vegetables are soft.

3.) Cool the soup for about a half hour, then remove the bay leaf and process in a food processor until smooth.

4.) Blend the egg yolk with the cream, then add a little soup to it, whisk, and pour slowly into soup. Reheat, but do not boil. Allow it to cool thoroughly before serving with chives.