Cyprus-Forum.com

[Sega]

I got these links:

http://www.thestudentroom.co.uk/wiki/Re ... otato_soup
http://recipes.lovetoknow.com/wiki/Leek ... oup_Recipe

Hopefully this helps.

[LENA]

I got these links:

http://www.thestudentroom.co.uk/wiki/Re ... otato_soup
http://recipes.lovetoknow.com/wiki/Leek ... oup_Recipe

Hopefully this helps.

Thanks Sega x

[Jerry]

Take a look at Wikepedia Vichyssoise, Lena.

[LENA]

Take a look at Wikepedia Vichyssoise, Lena.

Thanks Jerry I will have a look.

[Svetlana]

Vichyssoise
(American)

--------------------------------------------------------------------------------

A simply heavenly American creation...by a French chef, of course. In memory of the potato soup his mother used to serve him as a boy in Vichy, France, Louis Diat created it as a cool first course--and originally (according to the famous food writer George Lang) intended to add a bit of tomato pureé to it...though he succumbed to popular demand when the the white version became the rage. For the whole story of the soup and more, click HERE. Serve cold to 4 people, or 2 little piggies.
Here's a great real-life SoupTale from Lester Heitlinger of Tampa, Florida:
"As a member of a (now defunct) gourmet club, I made Vichyssoise one evening. My guest were very impressed with the results. So much so that one of my guests asked for the recipe. I replied, 'I'll do better than that. I have made extra, here is an extra quart of Vichyssoise.' She took it home and called me the next evening stating 'My husband loved the soup. I HEATED it up, added a couple of matzoh balls and he loved it.' P.S. I never gave her another recipe."

--------------------------------------------------------------------------------

3 large leeks, white parts only, washed well and sliced thinly
2 Tablespoons butter
2 medium potatoes, peeled and sliced thinly
3 cups chicken stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream
Garnish: chopped chives
Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.

Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.

When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives

[LENA]

Vichyssoise
(American)

--------------------------------------------------------------------------------

A simply heavenly American creation...by a French chef, of course. In memory of the potato soup his mother used to serve him as a boy in Vichy, France, Louis Diat created it as a cool first course--and originally (according to the famous food writer George Lang) intended to add a bit of tomato pureé to it...though he succumbed to popular demand when the the white version became the rage. For the whole story of the soup and more, click HERE. Serve cold to 4 people, or 2 little piggies.
Here's a great real-life SoupTale from Lester Heitlinger of Tampa, Florida:
"As a member of a (now defunct) gourmet club, I made Vichyssoise one evening. My guest were very impressed with the results. So much so that one of my guests asked for the recipe. I replied, 'I'll do better than that. I have made extra, here is an extra quart of Vichyssoise.' She took it home and called me the next evening stating 'My husband loved the soup. I HEATED it up, added a couple of matzoh balls and he loved it.' P.S. I never gave her another recipe."

--------------------------------------------------------------------------------

3 large leeks, white parts only, washed well and sliced thinly
2 Tablespoons butter
2 medium potatoes, peeled and sliced thinly
3 cups chicken stock
1 teaspoon salt
1 cup milk
1/4 teaspoon white pepper
1 cup whipping cream
Garnish: chopped chives
Melt butter in a large saucepan over low heat, then stir in the leeks and saute at a very low temperature, stirring occasionally, until they are golden. Add the stock, potatoes, and salt--bring to a simmer, then cover and simmer for 40 minutes. Puree, then press through a sieve to get a very fine texture.

Return to the saucepan, add the milk and pepper, and bring to a simmer. Remove from heat, stir in the cream, adjust for seasoning (cold soups should be slightly overseasoned), and chill overnight.

When ready to serve, ladle into bowls (nested glass cups with ice would be nice) and sprinkle with chopped fresh chives

Thanks Lana... I am going for shopping later on!

[Niki]

I made cauliflower and mature cheddar soup today, it was lovely with crusty bread!

[LENA]

I made cauliflower and mature cheddar soup today, it was lovely with crusty bread!

Where is mine Niki?

[Niki]

I made cauliflower and mature cheddar soup today, it was lovely with crusty bread!

Where is mine Niki?

You are welcome any time Lena mou!

[lextalionis]

Someone please delete this thread I'm so desperate for soup after reading this I feel like a desperate junkie in need of his quick fix
*injects tomato soup up his arm*


but on a more serious note I absolutely love soup. At restaurants I'll always order the soup of the day whatever it is just to try it and usually I'll enjoy it whatever the ingredients. And now that I think about it, a fast-food-based-on-soup type of joint would really work, something with a starbucks/nero feel to it, serving dozens of different soup, all ready in 3 minutes...