Vichyssoise is a thick velvety soup crafted from the basics...leeks and potatoes. Sublimely stylish, it's the off-white dress on the classic soup rack. Perfectly suited to any season, chilled in summer, gently heated in winter and easily accessorized...zing it up with shaved radishes or pink turnips, go boho with a swirl of purple potato purée, keep it green with a hint of organic avocado. Or serve it simply with a sliced baguette and a silver spoon. ;)
from Clair at finding clairity
from Letty at Muffin Talk
from Vegetarian Times
from VegOnline
from Chef Mark's Vegan Chronicle
from Maria at Garlicster
from Aimee at The French Vegan
from Adagio at Italian Handful
from Sarah of My New Roots via DesignLoveFest
I always serve soup with breadsticks or bread chunks or even soft pretzels. A friend of mine insists on dumping Fritos in his soup. What must-have accessory do you enjoy with your soup? Do you go seasonal with chilled soups in summer and hot soups in winter?
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I first learned of vichysoisse in cooking school, and it was soo delightful. I would love it with bread. I don't enjoy chilled soups in the summer nearly enough. I guess I am moving to New Zealand soon where it will be summer instead of winter- there's my chance!!
ReplyDeleteLucky you! We had friends living in Auckland for awhile and they adored it! Some links for you in case you haven't found them yet...
DeleteThe Vegan Society of Aotearoa, New Zealand...yumful recipes here too!
Julia & Libby...crazyamazing blog and vegan recipes!
Lisa at VCC's post on her Auckland adventure :)