Vichyssoise

Let’s get the phoebe report out of the way: grateful that all four chicks are filling out, and moving around on the nest platform.
Grateful all the leeks are growing well enough to need thinning…
Testing the potatoes, which have never yet bloomed; surprised and delighted to unearth three lovely red potatoes while checking. Grateful that I can start a slow harvest of potatoes!

I was grateful this morning to find myself with both leeks and potatoes in my hands, fresh out of the garden. There’s only one thing I think of with both those vegetables: vichyssoise! It was my father’s favorite soup, which I’ve known my whole life. Today I thought of him, grateful for his culinary skills and interests that he transmitted to me. I’m grateful for many things about today, including vichyssoise.

Grateful for a quick and easy recipe, and that I had all the ingredients including chicken stock in the freezer; grateful for the freezer, and the solar power to run it, and all the conditions and people who made possible the freezer in my mudroom, and also the blender: Grateful for a good blender with a glass pitcher so I could pour the soup in hot, blend it to velvet, and let it cool, before adding cream and enjoying. Grateful there’s plenty for another meal.

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