A classic vichyssoise probably introduced by Julia Child back in the butter and cream days. I keep those two ingredients to a minimum by using the lusciousness of Yukon Gold potatoes, cultured butter, and cream from pastured cows, hence the golden hue of my potato leek soup. German Butterball potatoes would also give the soup […]
German Butterball Potatoes
It’s time for me, as the winter months loom, to come clean about my autumn romance. I wish this rekindled love affair was taking place in Venice, the evening echoes of the water slapping against the sides of the gondolas. Wings of the Dove. But the cool air blowing in the past few days is […]