Prepare the original leek and potato soup. Pour the soup into a food mill or electric blender and purée it. (A food mill is preferable because the blender gives a thinner texture.) Return the soup to the saucepan in which it cooked and add
A pinch of saffron added to the original leek and potato soup along with the potatoes gives a Spanish dash to the soup. The saffron also gives a very pleasant yellow color.
Vichyssoise can be turned into something called soupe MacIlwane by adding small cubes of tomato and chopped green onion as a garnish rather than the chopped chives.
Tiny cubes of cucumber, well chilled, are good as a garnish for cold vichyssoise.
© 1969 Craig Claiborne estate. All rights reserved.