Something Mommy Made

Well today was another social gathering here at the house. We had my mom's aunt and uncle over, and my mom had planned out an elaborate (and for once, not Italian!) menu for their lunch. In fact, the whole meal (with the exception of my dessert, which in all my research I can only find Canadian references to... anyone know?) was French in origin, and started with a different style of the classic Vichyssoise in the fact that the rich, creamy potato and leek soup was served piping hot, not cold as is tradition! Technically, the name for this type of soup is Potage Parmentier, which was described aptly by none other than Julia Child as a dish that "smells good, tastes good, and is simplicity itself to make".

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

1. Melt butter in a large pot over medium heat.
2. Add leeks and onion and cook until soft, about 15 minutes.
3. Add potatoes and stock and cook 30 minutes.
4. Puree in a blender until smooth and season with the pepper to taste.
5. Return soup to pot, stir in cream and wine.
6. Heat without boiling until ready to serve.
7. Sprinkle individual bowls with chives.

Amount Per Serving
Calories: 225.4
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!!