I got the recipe from Gourmet magazine. Vichyssoise is the fancy-pants garden party name for leek and potato soup pureed and served cold.
It sounds delicious, Richard, just like I remember. 4 medium potatoes, peeled and sliced very thin. $ 78.00 River Road Recipes, 1959 $ 28.00

1 medium onion, minced. I long ago lost the recipe but now, thanks to you, I’ve a real good replacement. French Vichyssoise (Leek and Potato Soup) from The Joy of Cooking . Julia Child’s Vichyssoise . 4 cups chicken broth …
Total Cooking Time: about 1 hour . Nearly As-If-New Condition. This vichyssoise recipe and the accompanying text is an excerpt from a longer feature that appeared in the ‘Women in Food’ issue of Edible Tulsa magazine this summer. Being a cold and wet night, I left some chunks and served it hot. Products. 2 tablespoons butter. ; Cut the leek lengthwise into quarters through the green end. Today's recipe is "Healthy Vichyssoise with Sesame Oil". Sesame oil is an edible vegetable oil derived from sesame seeds. INGREDIENTS: 3 medium leeks; white part only, minced. Serves 6 * Adapted from ‘Mastering the Art of French Cooking … Yield: About 8 cups of soup. It was the very best I ever hope to have. Between the shorter days and dark, stormy weather, by 6:15 it already seemed like time to have a bath and crawl into bed. Click here for a link to the entire story. The Crab Place offers guaranteed fresh delivery of fully cooked snow crab legs all year round, as well as preparation and recipes for snow crab legs. Cut off the root end of the white bulb and the very dark green ends. In batches as necessary, transfer to a blender or food processor (or remove from heat and use an immersion blender in the pot) and purée until mixture is smooth. Fannie Farmer Baking Book, 1984, with Dust Jacket $ 40.00; Gay of Cooking by the Kitchen Fairy, 1982, 1983. It dominated for decades, becoming the home entertaining symbol of refined, Frenchified taste (in 1957 the Times published a vichyssoise recipe alongside one for jellied beef à la mode), then a Joy of Cooking standard ladled from Tupperware across the country, and eventually a dinosaur of the fusty red-draped continental restaurant. It was a hit and, to this day, this soup remains a favorite.

The Soup Lady is still dreaming of the spectacular Vichyssoise that she had last year at Berns Steak House. Discard or save the dark-green trimmed leaves to flavor stock when included in a bouquet garni, or blanch and used as a wrapper for any variety of fillings.

The first real dinner I made for friends took place over 30 years ago and I served vichyssoise.

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