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  • Mary Hess

    cold potato soup

  • Emily Nicole

    Pureed Fennel Soup

  • Alison Pepin

    12 Cold Soup Recipes from NYT

  • Willie Mejia

    Vichyssoise Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Pure, then let cool. Stir in 1/2 cup or more cream before serving. Garnish: Chopped chives.

  • Arpi Nalbandian

    Vichyssoise (soup, serve cold)

  • Carson Brakke

    summer soups

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