You have got to love my recipe cards. You can tell this is a keeper and has been around a while. It came from my dear friend Lynn O'Reilly who is a fantastic cook. I would like to get my hands on more of her goodies.
3 large leeks, white part only
4 medium baking potatoes, peeled and chopped
1 onion chopped
4 tablespoons butter
5 cups chicken broth
3 cups heavy cream
chives, or tarragon to garnish
Melt butter, add potatoes and leeks, onion and cook until tender. Stir in the chicken stock and simmer for 1 hour. Pour through a sieve or preferably a food mill, pressing down and extracting all the liquid. Puree vegetables and add to the stock with the cream.
Vichyssoise has very basic ingredients. I decided since I was cooking one soup for my friend who is under the weather, that I could easily make the zucchini soup for her as well. If you want to find the zucchini soup recipe, you can search in the soup category of my blog. The white funny looking tool in the third photo, is the handy food mill. It is a must when making purees of any kind. Not expensive to buy but comes in handy about twice or three times a year. It is great when making a raspberry sauce because it grinds everything down and makes the sauce very smooth and it holds back all of the seeds.
It's all about Peggy's Gazpacho.
My mother was a fabulous cook and periodically, you may see a recipe of hers pop in on the blog.
It is very important to get really red local tomatoes to make gazpacho. It's also good to make it a day in advance so the flavors can mix well together. This is a delicious, lo-cal, refreshing chilled soup that you can keep in your refrigerator up to three days. It is great to have on hand during these hot summer months!
The recipe below fills ten 8 oz cups... but leave room up top for the condiments!
You are probably wondering how you peel these tomatoes. Fill a pot with water and bring it to a rolling boil. In the meantime, make a small X on the bottom of the tomato with a sharp knife piercing the skins. Drop the tomatoes into the boiling water until you see the skins starting to crinkle around the X. Quickly remove the tomatoes and place them in an ice bath to stop the cooking. Using your fingers, the skin will easily peel right off. Cut the tomato in half and squeeze gently to help remove all of the seeds.
Trust me on this one.... I am a food snob. Every morsel tests my palette and I will make sure you know the finest eateries, recipes, and delicacies.