Ice cold (note the frost on the blender jar) and smooth as silk, but with a small bite of garlic; what could be better on a sunny summer’s evening than, ermmm, potato soup?
Step away from the exits, people, this is not your ordinary potato soup. This potato soup is loaded down with sour cream and just that hint of garlic; and besides, it’s name sounds French!
In truth, there is a bit of a dispute on the origins of vichyssoise, but I stand with Julia in the belief that, while the French may very well have come up with the potato and leek pot of soup concept, it had to be an American who thought to make it richer and then serve it on ice. It was also almost certainly some anonymous American home economist somewhere who came up with this wicked simple way to make it; and it was absolutely, positively an American – my Aunt Buzz – who introduced me to the joy of this cold bowl, sprinkled lightly with chives freshly snipped from teh garden.
*sigh*
Soooooooooo, good.
OK, I’m better now. There are some folk who don’t care for this soup, which I think a fine thing, as that means there’s that much more for me; but Rich and I are big fans, and think this a fine lunch or dinner along with a tuna sammich on fresh French bread. Try it yourself and see if you don’t agree
INGREDIENTS
•1 can condensed cream of potato soup
•1 soup can milk – I used skim milk this time, but real half and half is a good thing
•1/2 cup sour cream
•1/2 tsp granulated garlic
•Chives, for garnish
Combine the soup and milk (or that really much better half and half) in a microwave-safe bowl, cover, and then ‘wave for three minutes. Stir and set aside to cool.
Pour the cooled soup into a blender container with the sour cream and blend until smooth and creamy, scraping down the sides as necessary.
Chill overnight, blend again to ‘froth up’ and serve topped with fresh snipped chives.
I said it the first time I posted this recipe and I’ll say it now:
Heaven in a bowl.