Later On

A blog written for those whose interests more or less match mine.

Yummy dinner

with 4 comments

I made vichyssoise from Yukon Gold potatoes. Very tasty, and on this chilly night, I ate it hot. What’s left is for The Wife tomorrow—she has the very devil of a cold.

Written by LeisureGuy

30 December 2009 at 8:04 pm

Posted in Daily life, Food

4 Responses

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  1. Sounds great, I looked up a recipe. How’d you make it?


    30 December 2009 at 9:06 pm

  2. I more or less followed this recipe, except:

    3 leeks, no onions
    3.5 Tbsp butter

    Sautéed that over low heat, then added:

    2 large Yukon Gold potatoes, sliced and coarsely chopped
    1 qt chicken stock (not chicken broth)
    salt and pepper

    Let that simmer over low heat for 30 minutes or so, until potatoes done. Then I turned the heat off and used the immersion blender to purée it.

    At this point, a curious reaction was noted: somehow the center of the soup was still very hot, and it started to erupt: sudden spouts of hot molten soup leaping up from the center of the pot. I put the lid on, and it continued until I moved the lid aside a bit and poured in 1.5 cups heavy cream.

    I suggest that after the simmering is done, let it sit off the heat for 10 minutes before blending. And an immersion blender is really helpful here (and with other soups).


    31 December 2009 at 9:21 am

  3. I have two immersion blenders, such is my immersive blending pleasure! I think I’m going to try this. Thanks.


    31 December 2009 at 9:25 am

  4. BTW, it’s better if you sprinkle chopped chives over the top, but the store had no chives. And, of course, it’s splendid as a cold summer soup.


    31 December 2009 at 10:07 am

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