4 to 6
By Diane Morgan
Think of this as arrowhead vichyssoise. I find this soup to be equally delicious hot or cold. Its silky texture, from the puréed arrowhead, and its underlying sweetness, from the apples and butter-cooked leeks, deliver a subtle, delectable complexity. One spoonful and I immediately wanted a bowlful. After blending, the soup is frothy on top, almost as if it has been foamed. The result is a wonderful mouthfeel, especially when served cold.