Without realizing it, or even planning it, today ended up being on the Frenchy side. For breakfast, I made crepes filled with fresh blueberries and whip cream. Lunch was a vichyssoise made with out cream and served warm with home made rolls. The carnivorous Hubby was slightly miffed there was a severe lack of meat thus far. Tough bananas baby!
Adapted from Better Homes & Gardens
- 1 large egg
- 3/4 cup milk
- 1/2 cup flour
- 1 tbsp melted butter
- sprinkle salt
Whisk. Pour into a pan with melted butter, swirl. Brown on one side. Flip. Cook until done but not browned. Fill with whipped cream and fresh blueberries.
Adapted from Cooking with Herbs & Spices by Craig Claiborne
- 1 bunch leeks
- 1/2 yellow onion
- 2 tbsp butter
- 1 tsp olive oil
- 3 russet potatoes
- 2 cups chicken stock (or vegetable stock)
- 1 1/2 cups milk
- salt and pepper to taste
- chives (garnish)
Special equipment: blender, immersion blender, or food mill.
Trim the green part of the leeks off, save for making stock. Thoroughly rinse the whites, cut in half lengthwise to release the layers and the sand between them.
Jullienne the leek and onion. In a large soup pot, add the oil and butter over medium heat, add the leek and onion and cook until it begins to brown. Add chicken stock and potatoes. Bring to a boil then simmer for 20 minutes. Blend the soup and return to the pot. Add the milk, adjust seasoning with salt and pepper.
Serve garnished with chives.