a date with love and friendship - French summary of the meal table
This quote, by Colette, is a great way to describe our fun 4th of July celebration in Hahira! We planned the menu using our new book, Mastering the Art of French Cooking by Julia Child. Katie and I were shocked to find several recipes that looked relatively easy to prepare. We settled on vichyssoise, which is a cold potato and leek soup. This recipe was created by the French chef, Louis Diat; first served in the summer of 1917 to the guests at the Ritz Carlton in NYC. We just kept our fingers crossed that Walt and Matt would even try cold soup!
Here is the recipe (it really was easy, especially if you don't get the job of peeling the potatoes)!
3 cups potatoes, peeled & diced
3 cups chopped leeks (use only the white part)
1 1/2 quarts chicken stock (we used store bought)
1/2 - 1 cup heavy cream
salt & pepper to taste
fresh chopped chives to garnish
1. Simmer vegetables in stock for 40-50 minutes, partially covered. Add salt
2. Blend with immersion blender and strain, if necessary.
3. Take off heat and add cream. Season again with salt & pepper to taste.
4. Chill overnight and serve, garnished with chives.
Our harshest critics gave us a thumbs up, or tres delicieux as the French would say! After lunch, we gave Matt a private tour of our progress. I think he was very impressed with the new kitchen equipment!
Just a reminder, France will celebrate their independence day on July 14th. Bastille Day is celebrated much like our 4th with food, fireworks, and friends. We hope you enjoyed your 4th and if you're looking for an excuse for another celebration, the 14th is just around the corner!
P.S. We enjoyed this yummy rosé with our lunch and had to share it with you - such a cute little label and priced under $10... Miss Nancy at Five Points will be glad to help you find it!
Que la liberté retentisse! Let freedom ring!