I need to make vichyssoise and while I am a decent cook and while I have a recipe, I've never made it before and wonder if there are any secrets or special secret ingredients in your own version that might make mine stand out. All suggestions welcome.
One of my favorites, though I like it best hot! Depending on how you're making it, in general just be sure to keep your onions/leeks/potatoes similar in size (surface area technically) so they cook evenly. Also, though it takes a lot of time, be sure to completely open each layer of your leek to wash. You can do this by cutting off the root end just a bit above the roots, and then slice long-ways. These layers will come open easily. I like to garnish mine with fried leeks (very very fine fried in olive oil and salted, place on paper towel to dry- yum) Enjoy! *edit- also, I prefer to use white pepper in white soup (not black), it doesn't matter terribly, but if you have the option, white is more appropriate.
Pepper is like a nut or a seed. If you leave the shell on you have black pepper. If you take it off it's while. There's also orange, red and pink. https://en.wikipedia.org/wiki/Black_pepper
So, here it is. My dinner menu for me and my friend - an international treat: Shrimp cocktail with spicy avocado dipping sauce French garlic bread with Brie Irish leek and potato soup (with Jennifer's crispy fried leeks and white pepper) Tortellini salad (with artichoke hearts, yellow pepper, cherry tomatos, scallions and black olives) We're washing it all down with Aquavit Bloody Marys (better than simple Vodka) Wish you all were coming.
