SOUPS | 55 VICHSSOISE SOUP Easy and delicious Soup is good food, a comforting food. Following the horrendous attack by Hamas on innocent revellers at a music festival and the slaughter and kidnapping of civilians, children, women and elderly on 7 October 2023, we needed much comfort. We went to a market of produce brought from the Gaza Envelope and came back with a large amount of fennel; obviously I was going to make fennel soup for Shabbat dinner at the Rons. When I learnt that Dani doesn’t like fennel I also made, for the first time, Vered’s Vichyssoise Soup as we had also bought leeks. Dani was delighted. She had spent the day as a volunteer picking tomatoes and besides being exhausted had an allergy, and potato and leek soup was exactly what she wanted. 1 Tbs olive or canola oil, enough to cover the bottom of the pot 3 leeks, white parts only, sliced into rings 1 onion, sliced 5 medium potatoes, peeled and chopped White pepper to taste 1 bay leaf 1 teaspoon mustard powder/prepared mustard 5 cups parave chicken broth Snipped chives or parsley for serving Heat oil in a large pot over medium heat. Add leeks and onion and sauté until wilted. Stir in potatoes; season with white pepper. Add bay leaf and mustard and stir well; cook for about 10 minutes stirring occasionally. Pour in broth. Bring to a boil; reduce heat, and coat; cook for about 30 minutes. Remove bay leaf. Cool slightly then puree. It’s okay to have a few chunks of potato. If served hot, sprinkle with chives or parsley. Can also be served at room temperature.
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