"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vichyssoire (Leek Soup) Recipe

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This recipe for Vichyssoire (Leek Soup), by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Carle - Atlantic Ward
Added: Tuesday, April 1, 2008


1 stick of unsalted butter
4 leeks cleaned and chopped
1 onion minced
1 qt. Chicken broth
1 sprig of parsley
2 branches of celery chopped
salt and pepper to taste
pinch of ground nutmeg
a few drops of worcestershire sauce
2 potatoes peeledand thinly sliced
1 c. heavy cream (optional)
chives for garnish(optional)

Saute leeks and onion in butter until tender but notbrowned, add other ingredients (except chives and cream) and cook until well done. Put into blender and process until smooth, stir in cream. Though this soup is traditionally served chilled, we like it hot as well.




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