*make it at night for chrissakes! this dish requires a considerable amount of conventional heat application. chill overnight and eat the following evening or later - vichyssoise gets tastier over time. ;)
The entire meal became a cold things extravaganza with the addition of the following:
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apple parsley salad
salt & pepper cucumbers
blueberries
bolied [then chilled] corn on the cob
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The vichyssoise became a pretty improvisational project, as there were only two leeks at my local grocer. To counter the leek deficiency I added some parsley root, celery root, carrot, endive, and spring onion. Albeit this did throw off the root-vegetable-to-allium ratio considerably. Although not a classic vichyssoise, it was delicious! I topped it with plain yogurt seasoned with salt and pepper, and some snips of chive.
I solicited some dessert help from my friends: team ice-cream making! Fill a small zip-top freezer bag with your ingredients, and a larger zippie-freezie with ice and rock salt. Shake for five minutes! You can find ice-cream-inna-bag recipes here and here and all over the dang web!
Each scoop was topped with a rustic peach rum sauce. All's I did wuz cook up a single peach [allowing the bottom to burn just a wee tad for a caramelized effect] and add a hit of rum. Yum!
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Hence, dear reader, a perfectly cold dinner to end a sweltering summer day. *All orchestrated with minimal pants.
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Love, alien.
