Christine Dabney said:Steve Wertz said:
ObFood: My first batch of Vicyssoise was made tonight.How was it?
It was pretty good, and I'm not much of a soup person. I
basically followed the Anthony Bourdain recipe (except for "light
chicken stock"😉. I wasn't feeling well last night so I only ate
a little while still warm.
Quoted message said:It was good, but so very rich. Then, I was making potato soups with
chicken stock as the base...and since then, I have switched to
sometimes using just water as the liquid. Seems to give a purer, more
potatoey flavor, at least in my estimation. I started doing this
after reading something from Richard Olney, in which he described his
potato leek soup. He used potatoes, leeks, water and butter, salt and
pepper.
Hmm..wonder how that version would do as a vichyssoise?
I can see using less chicken stock and more plain water next
time. This is almost too chickeny. I have about 3 quarts of it
and by the time I get through one quart, I'll be looking for ways
to doctor it up, either warm or cold. Some thoughts so far:
1. Roasted Hatch chiles
2. Thin sliced chicken breast
3. And/or bacon bits
4. Par-cooked cauliflower
Any more?
-sw