another summer soup

[dianeseattle]

Now, here's a disclaimer. You have to adjust this recipe (for obvious reasons) and if potatoes are not in your food plan, there is no substitute.

This is a delicious, cold, satisfying summer soup. You can create your own pairings with crispy veggie sticks, kept in ice water until derving. I peel celery because i hate strings, but there are so many lovely veggies your can us

EXTRA TIP: THE juice poured off a jar of marinated artichokes can be used as a dressing for veggie sticks. Marinate overnight. Can also be dipped in hummus.

So, here's the star of the show: Vichyssoise

VICHYSSOISE
two versions
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V2.

This is just a saute-and-simmer soup. Once all the ingredients are in, let it cook slowly so it doesn't stic to the bottom.

Obviously, you must sub heavy cream with whole milk. If you heat the milk for about 30 minutes, it will reduce to the consistency of cream. You can sub nonfat but it won't reduce, so the soup will be thin.

It's traditional to serve this chilled. But it's great when its warmed up.

Better, it barely costs a thing!

Enjoy!

 

[Bill sperry]

That sounds pretty good thanks for sharing Diane !

 

[cmarnold01]

Sounds yummy! I’ll have to try it!

 

[dianeseattle]

There's a step missing in my recipe. After it's all cooked, you must puree and strain it to get that silky texture.

And on a personal note, I'd make sure I measured out the portions and froze what I can't use right away. And I sprinkle dill on top. Foodgasm!

I wanted also to ask: what's your favorite kitchen utensil(s)? Here's mine:

By the way, I bought this for a buck or two at St. Vincent de Paul.