Chilled vichyssoise is an elegant first course for a hot summer day, but it’s delicious served hot in winter, too. Make it with deep blue potatoes to delight your guests. (Medium or light blue ones will give you a gray, not lavender soup.) If you can’t get blue potatoes, the vichyssoise will taste just as good made with white ones.
Rosalind Creasy is an herb gardener and landscape designer in Los Altos, California, and the author of many books. Her most recent is Herbs: A Country Garden Cookbook, written with Carole Saville.
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