Yesterday was very warm, so I decided to make a light cold soup to go with Rohini's broccoli and asparagus curry. We had two vegetarians over for dinner, so I looked through The New Moosewood Cookbook and found a recipe for vichyssoise. I didn't really know what vichyssoise is (in fact, I think I had it mixed up with bouillabaisse); it's basically glorified potato-leek soup, puréed and served cold, with onions instead of leeks. (You could probably use leeks or your favorite onion substitute, though I like the pearly color that comes from using white onions.)
Vichyssoise (serves at least 6)
Chop (smaller pieces help them cook faster):
2 large onions
4 medium potatoes
In a large pot, melt 2 Tbsp butter. Add in the onions and 1.5 tsp salt. Sauté until they start to brown, maybe 15 minutes.
Add the potatoes and 4 cups water (or some sort of broth). Bring to a boil and simmer until the potatoes are soft.
Purée in a blender and transfer to a large bowl. Stir in 2 cups milk. (I wanted it to be very light, so I used skim, and I really liked the way it came out. But I'm a skim milk person, so if you're not, use something with more fat. You can also add heavy cream if you like.) Also stir in some pepper. (Moosewood recommends white pepper, but I didn't have any.)
Now it's time to chill the soup in the refrigerator until it's quite cold. Put in a bunch of ice cubes if you want to eat anytime soon. It helps to take the soup out and stir it every so often, since otherwise the part away from the surface likes to stay hot. Serve sprinkled with some minced chives if you have them.
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