While I was out, I basically read and watched TV and read, and watched TV. I finally dove into “Julie and Julia,” that book by the woman who spent a year working her way through Julia Child’s “Mastering the Art of French Cooking.” I’ve been meaning to read it for years, but it got relegated to the “SHOULD READ” pile, where I never, ever go. Unless I’m trapped at home recovering from surgery.
She hooked me early with a scene that entailed her buying the ingredients for, basically, potato leek soup. It reminded me of when I first had it, how it blew my mind that something so simple could taste so good. Then, of course, I started craving it and had to make some myself, just to get it out of my system.
That doesn’t seem to have worked, because I stumbled over this soup — made with carrots in addition to potatoes — just now and want to race home and make it tonight. By the way, when you serve potato leek soup cold, it’s called “Vichyssoise.” (Vishy-swah). Thus, Carrot Vichyssoise.