The “Jaws” moment, or ...

Loop the Loop

“just when you thought it was safe to go back in the water” …... later the same week as the invention test, here comes another. Unlike the previous challenge, this time the core ingredients were raw – leeks, celery and onion. I apologise for the dramatic film quotation – it just seemed to fit!

I had a “light bulb” moment and the ingredients brought to mind Vichyssoise soup. The previous challenge produced a soup with texture and I wanted to produce a smooth soup. Classically a Vichyssoise “style” fits the bill – a smooth, thick soup made with leeks, potatoes, cream and chicken stock. Most people think of Vichyssoise served cold and indeed it is usually – but it can be served hot too. This is not a classical version it's more a “thinking on your feet, variation on a theme” version.

Here's the result :

Soup de Ssoise

(i.e. not quite Vichy!!!)

One old potato, 2 leeks, remains of a bunch of celery

- approximately 4 sticks and one medium onion

One litre of chicken stock + half a litre later, when thickening

As with the previous invention test, Knorr Touch of Taste was used

but Knorr stock pots would work well

Large pinch of Marjoram

Large pinch of Fines Herbes

Salt and black pepper.

Glug of rapeseed oil

Peel the potato, cut into cubes. Peel the leeks, celery and onion - chop finely.

Sweat the leeks, celery and onion in rapeseed oil with the herbs and salt and pepper until softened. Add the stock and the cubed potato and simmer until the vegetables are cooked – they should retain texture.

Blend until smooth, taste, and adjust seasoning. Blend your soup in batches. To achieve a smooth consistency you may have to blend more than once. Test with a dessertspoon spoon. In each blended amount, dip the spoon into the soup, when removed the back of the spoon should be coated with a lump free liquid. Blend again to achieve the smooth consistency if necessary.

The finished soup should be thick and smooth.

As seems to be the case these days, there seems to be conflict as to who invented Vichyssoise - the jury is most definitely out – French or American – if I were a gambling person, my money would be on French probably because the history seems to lean that way but don't take my word for it!

I hope I get a point or two, or at least a smile for the title of the soup – never take yourself too seriously!