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Vichyssoise

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I have to confess that I am a cold weather girl. Beach towels on hot sand do not do it for me, but crisp fall days with a north breeze blowing through the trees is what can send me into ecstasies of spirit. I grew up my first few years in Western Massachusetts — hills and valleys, tall trees and loads of fall color, apples, pumpkins…Of course here on the Cape we have our share of fall color, but it is much later, and much more subtle… There is nothing quite like late October sun slanting across a salt marsh — who knew that grass could have that much color! Anyway, back to the present, where we are just experiencing our first hint of fall. The gardens are definitely slowing down. We have pretty much seen the last of the tomatoes, summer squash; still getting some lettuce, beans, eggplant, broccoli, and the first of the leeks. Our leeks this year are really fat and healthy. I love the subtle flavor of leek as compared to onion, and include it in stews and soups, risottos and stuffing’s. I think it is showcased the best though in a vichyssoise. Yes, this is a cold soup, but is also delicious served warm, with a garnish of fresh thyme and parsley, and  pretty easy to make!

Vichyssoise

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Vichyssoise
SERVINGS
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COOK TIME
30 - 40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. In a large pot, heat the butter until foamy.
  2. Toss in the leeks, stirring to coat.
  3. Cook for several minutes, until translucent.
  4. Add the chopped potatoes, stock, and thyme.
  5. Bring to a boil, then reduce to a simmer.
  6. Cook, partially covered, for 30 to 40 minutes until potatoes are completely cooked through.
  7. Remove from heat.
  8. Working in batches, blend in a blender. (With hot liquids only fill one third full, and hold blender top with hand while blending)
  9. Blend until smooth.
  10. Add the heavy cream, and add salt to taste, and serve warm.
  11. Garnish with chopped herbs. If you have any leftover you could enjoy it the next day cold.
  12. If you have any leftover you could enjoy it the next day cold.

Butternut Squash Soup

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Every Saturday we gather as a community to work for the morning, caring for the Community buildings and grounds — cleaning the church, cooking in the kitchen, mowing, raking, working on various building and maintenance projects. It’s a good time of fellowship and work. These past two Saturdays we had all-day affairs which we called Oktoberfest —  winterizing gardens, pruning, transplanting, and harvesting the last of the vegetables and fruit. The first Saturday was a classic Autumn day, just the way I like it — a little cool, but sun-shiny — that special sparkle that comes in October with the change in the angle of the sun. We all came together to eat lunch and dinner in our refectory. I planned the meals to reflect Oktoberfest traditions; roast pork with apple and onions, German potato salad, braised red cabbage, but I also wanted to include something not so traditional — butternut squash soup, which speaks more to me about autumn than anything else. We made the soup in the big tilting skillet since it was for 250  — using many pounds of squash, onions, and apples and I must say it was delicious! I’ve reduced it down here so that you can enjoy it, too.

Butternut Squash Soup

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Votes: 1
Rating: 5
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Butternut Squash Soup
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Melt butter in a large stock pot, add onions and thyme, and sauté until onions are tender. Stir occasionally.
  2. Add squash, apples, and stock to pot.
  3. Cook over low heat until squash and apples are very tender, about 30 to 40 minutes.
  4. Puree in a blender or food processor until smooth, adding apple cider, and enough stock to make the soup slightly thick.
  5. Pour soup back into pot, reheat, and add salt and pepper to taste.