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!
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
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."
BTW, I do typically put a grind of pepper in mine, but have never tried dill. I shall do that next time.
She doesn't complain when there are a bunch of leftovers, and she gets a hot bowl of homemade creme of mushroom soup.