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November 26, 2010

Vichyssoise is supposed to be a mild, subtly flavored soup, and this recipe has the perfect, classic (and classy) flavor. I wanted to make the Vichyssoise I remember from my childhood but I couldn't find my mom's recipe so gave this a try. I was worried that the regular onions would change the flavor, but it was perfect! As with others I adjusted the dairy; I started with half-and-half, and finished with cream, tasting after each addition until it was how I wanted; ended up using about 1 cup in total. I also found that it needed a bit more salt and pepper after adding the dairy; just check to be sure it meets your taste. Make it the day before you expect to serve it. Highly recommended!

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