This homemade style Vichyssoise can be used as a base for any cream style soup by the addition of about half a cup of your cooked and pureed chosen featured ingredient. Here are a few: Roasted garlic-seasoned with thyme or sage, pureed roasted red pepper, roasted or sun dried tomatoes (add fresh basil), carrots, artichokes, artichokes and oysters, shrimp, zucchini, spinach (flavor with Pernod, Ouzo or Sambucca), chives, you get the idea.
Not afraid of conroversy let me say that any cold soup can be served hot and visa versa. Let's not get picky about personal taste.
Simmer potatoes and onions in broth. Puree the soup in a blender. Stir in cream-season to taste. Chill and serve in cold soup cups and garnish with minced chives or green onion tops.
Serves 6
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