Ben Collver wrote to Dave Drum <=-

Re: Re: Vicchyssoise
By: Dave Drum to Ben Collver on Wed May 10 2023 06:47:31

Vichyssoise is traditionally served "chilled". Since I prefer my soups
to be at least warm I call mine Potato-Leek soup. Bv)= But Julia is correct that "This soup tastes even better after it sitting in the refrigerator for a day or two." Many things do.

I took the liberty of adding that note about "This soup tastes even
better after..." Like you, i prefer the soup warm. This is the recipe Mom liked to use to make potato-leek soup when i was a kid. So simple
yet so tasty. Goes well with cheddar drop biscuits. We didn't call it vichyssoise either.

About the only "cold" soups I prefer cold are Gazpacho and the cucumber
soups. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gazpacho
Categories: Soups, Vegetables, Herbs, Citrus
Yield: 8 Servings

6 lg Ripe tomatoes; peeled,
- chopped (about 6 cups)
1 lg Onion; fine chopped (about
- 1 1/4 cups)
1 Cucumber; peeled, seeded,
- chopped (about 1 cup)
1 lg Bell pepper (any colour);
- seeded, chopped(abt 1 cup)
2 Ribs celery; chopped (about
- 1 cup)
2 tb Chopped fresh parsley
2 tb Chopped fresh chives or
- spring onion greens
1 cl Garlic; minced (more to
- taste)
1/4 c Red wine vinegar
1/4 c Olive oil
1 tb Fresh squeezed lemon juice
2 ts (or more) sugar
Salt & fresh ground pepper
Hot sauce
1 ts Worcestershire sauce
2 c Tomato juice
+=OR=+
15 oz Can crushed tomatoes

Place all ingredients in a large bowl. Use an immersion
blender (Cajun Motorboat) or blend in batches, to desired
smoothness. I prefer my gazpacho somewhat chunky, so only
pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container to store. Chill several
hours or overnight to allow the flavors to blend.

Adapted from: Delicious Decisions; Junior League of San
Diego's cookbook

Re-adapted by UDD to his taste. Bv)=

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "The only source of knowledge is experience." -- Albert Einstein
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 05-11-23 05:24, Dave Drum <=-
spoke to Ben Collver about Re: Vicchyssoise <=-

About the only "cold" soups I prefer cold are Gazpacho and the
cucumber soups. Bv)=

Here they make a watermelon/strawberry cold soup during the spring and
summer months. It is not my favorite soup, but I do like it. Gail does
not like it at all.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Crock Pot Onion Soup
Categories: Tested, Easy, Crockpot
Yield: 4 Servings

1/4 c Butter, melted
4 c Sliced sweet onions
1 T Sugar
2 T AP flour
1/8 c To 1/4 cut sherry (optional)
ds S & P to taste
4 c Beef broth
ds Garlic powder (to taste)

MMMMM--------------------------TOPPING-------------------------------
4 sl French Bread
4 sl Cheese

Thinly slice onions (I used sweet onions), melt butter in fry pan,
place onions in fry pan and saute them until they are golden brown.
Cover pan and cook onions about 20 minutes until they are soft and
golden brown.

Stir in flour, sugar, salt and pepper. Pour into 3 or 4 quart slow
cooker and cook on high for 3 to 4 hours. May add sherry before
serving if you want. I placed double layer of paper towels under
slow cooker cover to help absorb extra liquid that will occur during
cooking.

For bread: Butter one side of each slice, sprinkle with garlic
powder. Place under broiler and toast until light brown.
Place shredded cheese on top of bread and broil until cheese is
melted. Place bread slice on top of onion soup bowl.

Optional Place toasted bread on top of soup, sprinkle with cheese and
place bowl back under broiler. Make sure your soup bowl can handle
the broiler.

Tested 10/ 18/17

From: Recipes that Rock

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:16:54, 12 May 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

About the only "cold" soups I prefer cold are Gazpacho and the
cucumber soups. Bv)=

Here they make a watermelon/strawberry cold soup during the spring and summer months. It is not my favorite soup, but I do like it. Gail
does not like it at all.

I dunno how that would be as a soup. But I quite like it as a beverage/
iced treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry-Watermelon Slushie
Categories: Five, Beverages, Fruits, Citrus
Yield: 4 servings

1/3 c Lemon juice
1/3 c White sugar
2 c Diced; seeded watermelon
2 c Fresh strawberries; hulled,
- halved
2 c Ice cubes

Place first 4 ingredients in a blender; cover and
process until smooth. Add ice; process, covered,
until slushy. Serve immediately.

Patty Howse, Great Falls, Montana

Makes: 4 servings

UDD NOTE: Do not eat this too fast lest you get a
"brain freeze". It's OK to use a straw and sip it
through the siphon as it melts.

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Kitchen

MMMMM

... *Everyone is weird. Some of us are proud of it*
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

On 05-12-23 06:28, Dave Drum <=-
spoke to Dale Shipp about Re: Vicchyssoise <=-

About the only "cold" soups I prefer cold are Gazpacho and the
cucumber soups. Bv)=

Here they make a watermelon/strawberry cold soup during the spring and summer months. It is not my favorite soup, but I do like it. Gail
does not like it at all.

I dunno how that would be as a soup. But I quite like it as a
beverage/ iced treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry-Watermelon Slushie

That is pretty much what Gail said:-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Corn and Potato Chowder
Categories: Testing, Soup, East
Yield: 4 Servings

2 1/2 c Cooked corn
2 c Diced potatoes
1 tb Butter
1/4 c Diced onion
1/4 c Diced bell pepper
1/4 c Diced celery
1/4 c Diced Ham
1/2 ts Salt
1/8 ts Pepper
11 oz Chicken broth
2 c Hot milk

MMMMM-------------------------THICKENING------------------------------
1 tb Flour - mixed with
1 tb Water


Saute onion, celery, bell pepper, ham in butter.


Combine all ingredients except milk and thickening mixture.

Cook potatoes until potatoes are fork tender

Add milk and flour/water mixture, stir well

Bring to boil, reduce and allow to cook for 10 minutes.

Serve with chopped green onion and shredded cheese as garnish.

Variation of recipe found Recipe Zaar web sight.

MMMMM



... Shipwrecked in Silver Spring, Maryland. 01:05:27, 13 May 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)