It’s a mellow Sunday and one of the first gorgeous days of spring. Outside thousands of New Yorkers are tucking into baked eggs and already on their second Bloody Mary.
My mother, Matt, and I are inside discussing the flavor whereabouts of a certain Potato-Leek soup we’re attempting out of The America’s Test Kitchen. We’ve decided that the recipes in the book are deliberately more about technique than flavor, partially because we love Cook’s Illustrated and want to give them props and partially because we can’t imagine why the soup is soo bland. The traditional Vichyssoise and this hot adaptation may be mild, true. But while my mother rightly pointed out, “it is potato and leek soup, so it’s not like it’s going to kick ass,” we’ve spent the brunch period building some elegant flavors out of these potatoes and leeks.3 Comments » Keep reading »