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Vichyssoise

Reviewed: Sep. 29, 2012
An idea: add the cream bit by bit, to taste. Without cream, this is a pretty "hardy"-tasting soup. The cream transforms it into something lighter and more "Renaissance". I found it was up to me to decide the right balance of delicateness and solid flavor. For a 5-serving recipe using double the potatoes and some herbs (a tiny bit of thyme and bay leaf), I needed just under 1C cream.
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