I don’t know why I foolishly thought we could bypass winter all-together. It seemed too good to be true. Not that I don’t like winter or snow. I just don’t like the cold!
We didn’t have a “White Christmas”. In fact, winter started off without any snow. It was unusually mild until just recently. It was only yesterday that we got our first huge snowfall. I think it was somewhere in the neighbourhood of 8 inches! A friend’s Facebook status told me it was 2 feet of snow though. Either way, it’s still a lot of snow.
Anyway, I’m not complaining. I love the snow. Freshly fallen snow is just so pretty. Up in the country, the snow on our property is fresh and white. It’s not the slushy, black, stuff I remember from all the traffic in the city.
Did I mention how much I love snow? I love playing in it and can’t wait to go sledding/sliding with Little One. I can’t wait to build snow forts and snowmen, and yes…even make snow angels! Okay, maybe I don’t love having to clean my van off in the mornings or having to shovel the deck. I do love seeing Little One and my canine baby, Chance playing in the snow though. Unbelievably cute!
Another thing I love about winter? All the homemade soups I get to make! Granted, one can make soup any time of the year, but there’s nothing nicer than coming in from the cold and having a bowl of hot soup to take the chill off!
Here’s one of our favourites! Okay, so it’s not intended as a hot soup!
Technically, Vichyssoise soup, as its original name suggests (crème vichyssoise glacée), is to be enjoyed chilled and not as a hot soup. It’s known to many as a creamy chilled leek and potato soup. I may be committing a cardinal sin in French cuisine by serving it hot. I actually do chill it in the summer months, but in the winter, I like my soup hot!
At my bridal shower 7 years ago, my maid of honour put together a cookbook with favourite recipes from my female family members and friends. I still revert to that book for some of our family favourites. My aunt’s Vichyssoise Soup recipe is in the book. Because it’s her recipe, I will not post it. However, I will post another one similar to hers.
4 cups leeks, sliced
4 cups potatoes, diced (cleaned and peeled)
6 cups water (I add chicken bouillon)
Salt and pepper to taste
1/2 cup creme fraiche or heavy cream (or milk)
Chives, chopped (to garnish)
In a large saucepan, add butter. Add leeks and potatoes. Cook until transparent. Add water/stock. Puree or blend if you wish. Season with S & P and adjust to your taste. After chilling soup, stir in your cream or milk. Before serving, sprinkle chives to garnish.