Thursday, November 18, 2010
For Thursday,November 18th, 2010
Today is Mickey Mouse's Birthday
When everything seems to go wrong...just P.U.S.H.!
When the job gets you down... just P.U.S.H.!
When people don't react the way you think they should... just P.U.S.H.
When your money is "gone" and the bills are due... just P.U.S.H!
When people just don't understand you... just P.U.S.H.
Pray Until Something Happens...
Vichyssoise is a thick, French-style soup made from potatoes, cream, chicken stock, leeks, and onions.
Usually served cold, vichyssoise (pronounced "vee shee swahzz") has a French name but was actually invented in New York at the Ritz-Carlton. It was created by a French chef working at the famous hotel, who named the dish after the town where he was born.
This is a delicious French version of a creamy potato soup recipe. This soup is a little different as it is served cold.
The recipe calls for leeks instead of onions. Leeks belong to the same family as onions and garlic, they have a mild onion flavor and are not quite as potent as scallions.
This recipe uses crème fraiche or sour cream as the thickening agent, along with pureeing the potatoes.
You can lower the fat of this soup by using low fat sour cream or substituting fat free milk (skim) for the sour cream. Thin with the milk until the desired thickness.
6 cups of fat free chicken broth
4 medium leeks, trimmed
2/3 cup crème fraiche or sour cream
Salt to taste
Fresh ground black pepper to taste
3 tablespoons chopped fresh chives to garnish
4 tablespoons of crème fraiche or sour cream for garnish
Bring to a boil. While potatoes are cooking, clean leeks under cold water. Dry and thinly slice leeks.
Reduce heat to a simmer and cook potatoes until they are still firm but almost tender (about 15-20 minutes).
Add the leeks, salt and pepper. Simmer for 15-20 minutes until leeks are soft. Stir occasionally.
When leeks are soft, remove pot from heat.
Puree the soup in a blender or food processor until smooth.
Return pureed soup to the pot and add the 2/3 cup of crème fraiche or sour cream. Stir.
Let the soup cool, then chill until ready to serve.
Ladle into bowls and garnish with a small dollop of crème fraiche or sour cream and snipped chives.
Loving God, thank you for the prayers of others that sustain us in our worst times. Help us to be mindful of others' needs and to remember them in prayer.
A bit of love from someone near…