Lunchopolis #2

Homemade Vichyssoise (leek and potato soup, recipe below), slices from a mini loaf of homemade cornbread, grape tomatoes, fruit salad (kiwi, strawberries, mango, orange, and apple), baby carrots, and sun-dried tomato hummus in a silicone cup.

Having made the Vichyssoise last night, and having had the realization that, since it can be eaten either hot or cold, it was a great idea for packing lunch, I decided to break out the Lunchopolis set again. I still think the big container is a little too big--though I think it actually is perfect for a sandwich, cut in half, if you're a sandwich packer--but it worked out all right for today. I couldn't decide whether I liked the soup better hot last night or cold for lunch today.

Vichyssoise (adapted from the Joy of Cooking)
Serves 2-3

1 tablespoon unsalted butter
2 leeks, white and light green parts, cleaned thoroughly, halved lengthwise, and thinly sliced
1 medium baking potato, peeled and thinly sliced
1 1/4 cup water
1 teaspoon stock paste or bouillon (chicken or vegetable; optional)
Salt to taste
1/8 teaspoon ground white pepper
1/4 cup cream
Snipped chives (for serving; optional)

Melt butter in a medium-to-large saucepan over low heat. Add leeks and cook, stirring occasionally, over low heat, until tender but not brown, about 20 minutes. Add potato, water, and stock paste, and stir to combine. Bring to a boil, then reduce heat to a simmer and simmer until potatoes are soft, about 30 minutes. Puree until smooth (I use an immersion blender). Season with salt and pepper. Stir in cream and heat through. Taste and adjust seasonings as desired. Serve hot or cold, garnished with snipped chives.

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  1. I think I've always eaten vichyssoise warm. Never had the nerve to try it cold


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