Well, I was asleep when my mom toiled away in the kitchen this morning to make it (and the kitchen was even clean when I came in... the joys of having company!) so I'm not too sure how much effort it did in fact take. I do know that she had to do it (as well as the rest of the meal) single handedly since the stepfather.... well let's not go there... so it can't be a major production like the Potage a la Tortue and Caille en Sarcophage from the fabulous movie Babette's Feast. I do, however, know that it smells fantastic while cooking, and it is well worth the monetary expense of a good wine and the caloric expense of good, 18% table cream and rich butter when you make this - it isn't every day that you get this indulgence, and your guests will fall in love with you, I promise!
Mom's Winter Vichyssoise
Serves 8 as a starter
1/4 cup butter
4 large leeks (white parts only, diced)
1 small white onion, minced
2 large russet potatoes, peeled and diced
5 cups vegetable stock
1/2 tsp white pepper
1 cup table cream (18%)
2 fl. oz white wine
Fresh chives, for garnish
- Melt butter in a large pot over medium heat.
- Add leeks and onion and cook until soft, about 15 minutes.
- Add potatoes and stock and cook 30 minutes.
- Puree in a blender until smooth and season with the pepper to taste.
- Return soup to pot, stir in cream and wine.
- Heat without boiling until ready to serve.
- Sprinkle individual bowls with chives.
Total Fat: 11.8 g
Cholesterol: 35.1 mg
Sodium: 655.9 mg
Total Carbs: 26.2 g
Dietary Fiber: 3.0 g
Protein: 3.5 g
As for my addition to the party? Well, I can't claim putting together an elaborate French meal, but I did make a rather pretty (and from what I'm told, delicious) fruit flan for dessert! If you happen to be in the neighbourhood, you can order one from my little bakery enterprise, since I can't be sharing the recipe with all those secret recipe spies around!!