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To: Paul Heinzman

Yep, it is called “consumee”. Years ago, my mother used to buy it in cans from Campbells Soup, and serve it chilled on a summer day.

You are inspiring me to make some from scratch this summer. Another wonderful summer soup is “Vichysoisse”.

This is just potato-leek soup, flavored with chicken broth and dill, pureed and served cold. Your guests will think you studied in France. Google it, and read all the recipes. See where they differ, which ones are the purest, with the shortest list of ingredients, and do not call for “cheats”.

Also, avoid like the plague any recipe that calls for canned cream of anything. It is so ridiculously simple to make your own flavored white sauce, a fifth grader could do it, and you never have to eat all those chemicals again!


124 posted on 02/18/2009 4:49:37 PM PST by jacquej
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To: jacquej
Just so we're on the same page on the pre-ferment dough mass. Before I bake off a loaf, I weigh out 180g of it and put it in the fridge, wrapped, to save for the next batch. Then when I make bread again, I add the preferment, rise, punch down (pull off the next 180g), shape, rise, and bake.

I always incorporate my entire pre-ferment into that day's baking, and pull the next day's preferment before I shape.

If the Italians have a different process, teach us. For breads, I mainly focused on classic french types and techniques.

/johnny

135 posted on 02/18/2009 5:03:06 PM PST by JRandomFreeper (God Bless us all, each, and every one.)
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To: jacquej
I love vichyssoise. Potato and leek soup is wonderful hot or cold, pureed or not.

My favorite recipe is from Julia Child's The Way to Cook. It calls for nothing but potatoes, leeks, water and salt.

She writes: "You'll note there's no chicken stock here, just water, leeks, potatoes and salt in the soup base. However, you may include chicken stock if you wish, and you may certainly include milk. A bit of cream at the end is a nourishing touch, but by no means a necessity."

136 posted on 02/18/2009 5:04:04 PM PST by Paul Heinzman ("Begin at the beginning and go on till you come to the end; then stop.")
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To: jacquej

BTW, I do typically put a grind of pepper in mine, but have never tried dill. I shall do that next time.


137 posted on 02/18/2009 5:05:30 PM PST by Paul Heinzman ("Begin at the beginning and go on till you come to the end; then stop.")
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To: jacquej
My mom laughs at me, 'cause for holiday cooking (Thanksgiving and Christmas) when I make green bean casserole, I make the creme of mushroom soup to go into it. She says I'm being wasteful in making it (like wasting money) - I tell her I don't want MSG and other chemicals interfering with my casserole.

She doesn't complain when there are a bunch of leftovers, and she gets a hot bowl of homemade creme of mushroom soup.

175 posted on 02/18/2009 6:19:35 PM PST by Maigrey (Life, for a liberal, is one never-ending game of Calvinball. - giotto)
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