Cold Leek and Potato Soup

• How to make a versatile soup base you can use for almost any vegetable soup
• How to use egg yolks to finish soups
• A bit about sorrel

They say that vichyssoise was invented in the United States by a French chef homesick for his birthplace, Vichy. This may very well be true, but leek and potato soups in various forms have been popular in France for close to two centuries. The fact that vichyssoise isn’t listed in my edition of Larousse Gastronomique makes me suspect that the name, at least, came from somewhere other than France.