Vichyssoise

[n2ize]

Summer is here. Time for the YL to put on her French maid's outfit and make me some cold vichyssoise.

[w3bny]

Actually,

I would prefer a good bouillabaisse like they have in Marseilles. Mmmm....

[KG4CGC]

Hasenpfeffer

[W3MIV]

Actually,

I would prefer a good bouillabaisse like they have in Marseilles. Mmmm....

If the yl in the maid's costume is like those marvelous courtesans infecting that bistro-by-the-sea, you could have both flavors in one. :lol:

[kc7jty]

http://members.cox.net/jjschnebel/vichysoi.html

[W3MIV]

Nice find, Bill. Interesting history, and a surprise to find it was not so French as DeGaulle would have had us believe.


Although the original recipe calls for straining the cooked vegetables through a sieve, today's cooks most often use a blender.

Properly, the coarse soup is passed through a very fine mesh called a "Chinoise," which is funnel shaped and the material is forced with a pointed, wooden paddle. I make it regularly, both summer and winter, and I am gauche enough to serve it hot during the cold months. Same soup. Same taste.

Instead of the Chinoise, however, which I eventually wore out (the good, French ones were tinned steel, very expensive, and rusted once the tin began to wear away with scouring), I now use a Cuisinart "outboard motor" style of blender, working directly in the saucepan on the cooktop.

[n2ize]

http://members.cox.net/jjschnebel/vichysoi.html

yes, I was aware of that. The soup is not native to France.