Follow by Email

Wine Oh!


View My Complete Profile

Hey, welcome to the food blog.

I hope you enjoy wine and food as much as I do and like to share recent discoveries and great bargain finds. I am not an expert by any means. I just know what I like and can usually afford, and occasionally splurge on.

The rest of the time is just work, travel, cookbooks, cooking, eating and life with wine. . . it's so much nicer.

Our ratings are based on how much we did or did not enjoy each wine. No professional advice here, just honest opinions. The same goes for the restaurant ratings.

We drink what we like with what we like to eat.

Saturday, November 8, 2008

Vichyssoise? Well sort of. . .

From Food & Wine Oh!

Sometimes you just feel like soup. Hot, creamy, hearty, sumptuous. Makes your mouth water doesn't it? With a pot of homemade chicken stock simmering on the stove, I started poking around the pantry to see what I had on hand. Leaks? Check. Onions? Check. Potatoes? Not enough, but I did have a pot of garbanzo beans. (If you have never cooked chick peas from the dried version, you don't know what you are missing. They have an entirely different flavor from canned chick peas--very creamy.) Cream? No, but I could work around this problem too--I had sour cream.

The soup was terrific hot and it was even better the second day cold.

From Food & Wine Oh!

Vichyssoise (with Chick Peas)

  • 1/4 c olive oil
  • 3 leaks, cleaned and chopped
  • 1 onion, medium dice
  • 3 cloves garlic, chopped
  • Kosher salt
  • 1 t Thyme
  • 1 bay leaf
  • 2 sprigs of parsley
  • 1 t black peppercorns
  • 8 c chicken stock (or broth)
  • 2 1/2 c cooked chick peas (reserve a few for garnish)
  • 4 medium russet potatoes, medium diced (frozen oven roasted garlic and herb potatoes will work too--this is what I had)
  • 1 1/2 c sour cream
  • chives or green onion tops chopped for garnish
  • fresh cracked black pepper to taste
  1. Heat olive oil over medium high heat in a heavy pot. Sweat leaks, onions and garlic with a sprinkle of Kosher salt (salt to taste please) until wilted/translucent.

  2. Add in herbs, peppercorns, stock, potatoes and chick peas. Bring to a boil, reduce heat and simmer soup until potatoes are done. About 20-25 minutes.

  3. Remove pot from heat and puree soup using an immersion blender (or a regular blender) until smooth.

  4. Add in sour cream, salt and pepper to taste. Serve hot or cold with reserved chick peas and chopped green onion tops for garnish.

Serves 10-12