On Sat, 15 Sep 2007 14:05:49 GMT, Steve Wertz
<swertz@cluemail.compost> wrote:


I have about 3 quarts of it
>and by the time I get through one quart, I'll be looking for ways
>to doctor it up, either warm or cold. Some thoughts so far:
>
>1. Roasted Hatch chiles
>2. Thin sliced chicken breast
>3. And/or bacon bits
>4. Par-cooked cauliflower
>
>Any more?

I have heard of curried vichyssoise, but I haven't tried it yet. That
might be a good variation.

I make a broccoli-leek soup which is a bastardized version of potato
leek soup. Both broccoli and cauliflower might be good in it.

I was just re-reading Thomas Keller's Bouchon last night, and he has a
variation in there, which adds sorrel to the soup, with a few sorrel
leaves on top as a garnish. I am not sure if the sorrel is
pre-cooked before being added as the garnish, or not. I will have to
look again.

Christine