An Afternoon In Paris (Part 2)

vichyssoise

Serves 4

• ½ pound leeks, white and light-green part only
• ½ pound potatoes, cleaned and peeled
• 2 tablespoons unsalted butter
• 1½ pints chicken or vegetable stock, additional to adjust consistency
• Salt and pepper, as needed
• 5 fluid ounces heavy cream
• Parmesan crisps and minced chives, for garnish

Thinly slice the leeks, submerge in water, and gently wash to remove excess dirt. Cut potatoes in half lengthwise and slice them the same thickness as the leeks. Submerge them in water to prevent oxidation as you cut them.

Preheat a saucepan over low to moderate heat, then add the butter to melt it. Remove the leeks from the water, leaving any dirt behind, and place them into the pan with the butter. Toss leeks in butter to coat. Sweat leeks until soft but not browned.

Add potatoes and stock to the pot with leeks, bring to a boil, then reduce to a simmer. Simmer with the lid off until potatoes are tender and leeks can be mashed with a fork, then pass through a food mill. If soup is too thick, adjust the consistency with additional stock. Chill the soup completely and safely. Add salt and pepper to your tastes.

peach piscine cocktail

Serves 1

• ¼ fresh peach, sliced, 1 slice reserved for garnish
• 1 sprig mint leaves, stem discarded
• Ice to fill the glass
• 5 ounces chilled white wine, pinot grigio or sauvignon blanc
• 1 ounce peach liqueur

Combine the peaches, mint leaves, and ice in a cocktail shaker. Muddle the mint leaves and peaches with the ice until the peaches are broken into small pieces. Pour the wine and peach liqueur over the ice. Place the lid on the shaker and shake to combine. Pour the contents of the shaker into a wine glass, garnish with a peach slice, and serve.