Autumn is waning, and sometimes the chill in the air brings on a desire for some hot soup. Then there is the return to a warm day again, and with it, the desire for something refreshingly cool. This issue's recipes coordinate the abundance of some of the season's now available root crops with the meeting of the desire for something that can be served either hot or cold.
Crechysoisse (Carrot Soup)
Boil 3 lb. chopped carrots until tender with 3 bay leaves, 1 tsp. pepper and 1 small onion. Remove bay leaf and then Puree carrots etc.
Add 3 tblsp. chicken or vegetable base
Make the following roux, in a separate pot, and add it to the above:
¼ cup honey
¼ tsp. nutmeg
Roux: Melt ½ lb. butter
Combine roux and base and pureed carrots until blended.
Add 1 cup flour and heat and stir until flour cooks and bubbles, about 5 minutes or so.
Gradually whisk in 2 qt. milk
Add one cup cream.
Serve hot or cold. Garnish with parsley if desired.
Vichyssoise (Potato Soup)
Bring to a boil, cover and cook:
4 medium potatoes, peeled and cubed
3 cups water
5 chicken bouillon cubes
3 tblsp. butter
5 leeks or 1 ½ cups minced onion
1 cup heavy cream
Serve hot or cold. Garnish with chives if desired.
1 cup milk
1 tsp. salt
¼ tsp. pepper