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Life IS history in the making. Every word we say, everything we do becomes history the moment it is said or done. Life void of memories leaves nothing but emptiness. For those who might consider history boring, think again: It is who we are, what we do and why we are here. We are certainly individuals in our thoughts and deeds but we all germinated from seeds planted long, long ago.

Monday, November 17, 2014

Vichy what?

With the weather becoming cooler and cooler, the desire for food that is warmer and warmer begins to grow. That thought brings us to one of autumn's and winter's comfort foods. I'm talking about a one-dish meal simmering on the stovetop or perhaps in a crockpot. Convenient. Delicious. Nutritious. Yep...soup! Um-m-m-m? There is just one problem. It is November and the soup of the day is best when served cold. Perhaps we should continue and investigate whether eating it warm on a cold day is as good as eating it cold on a hot day.

November 18 is...

pronounced: vish – e – swaz

Vichyssoise is an American soup of French-style. It is an easy appetizers soup. It was created in 1917 by a French chef named Louis Diat when he was working at the Ritz-Carlton in New York. He named the dish after “Vichy,” a town near to where he grew up. The soup is made thick with puréed leeks, onions, potatoes, cream and chicken stock.
Since vichyssoise is traditionally served cold it is uncertain why it is celebrated during the month of November. I suppose somewhere in the world the days are warm and sunny inviting the taste of something cool to the tongue. For those of us already experiencing cooler days and nights, perhaps a hot vichyssoise is in order. Try it! You just might like it.

Classic Vichyssoise (Recipe)

Some Like It Hot...vichyssoise...some Like It Cold! (Recipe)

Bottom Line...
Regardless how it is spelled or pronounced, is vichyssoise delicious creamy potato soup? If a chunky, hot soup is desired, do not puree & leave hefty bits of potato, add cream and heat gently. Make it up ahead of time, then, when ready to serve, heat (potato soup) or serve cold (vichyssoise) garnished with a few finely chopped chives.
Image by Mark H. Anbinder
Potato Soup (Hot) or Vichyssoise (Cold) (Recipe)


Is your mouth watering yet?

yum, yum, yum . . . yummy!

Next on the Calendar...The Crapper!