Potato and leek soup is one of France’s most versatile soups. Served ice cold during the summer and served hot in the fall and winter as a hearty meal in itself. Perfect with sandwiches.

Ingredients:
2 slices bacon, chopped
1 onion, thinly sliced
4 leeks, chopped
4 medium potatoes, finely chopped
2 cans chicken broth
2 cans water
salt and pepper to your taste
1 cup heavy cream

Saute the bacon in a heavy saucepan for a few minutes. Add the onion and saute until lightly browned, then add the leeks and saute for 2 minutes, stirring constantly. Add the potatoes, chicken broth, water, salt and pepper, bring to a boil and simmer for 40 minutes. Add the heavy cream and bring again to a boil, then let it sit until it is cool and put it in a blender making sure that you don’t fill it more then half as you don’t want to have to clean your ceiling, then put it in the refrigerator to get it cold.

How about Gazpacho, This is a great cold Summer soup, i used to serve it to Billy Rose who I worked for
in the 60’s. This was one of his favorite soups in Summer.

Ingredients:
5 ripe tomatoes, peeled and chopped
1 garlic clove, mashed
1 onion, chopped
10 1/2 cups beef consomme
2 tablespoons virgin olive oil
1 1/2 tablespoons wine vinegar
2 tablespoons parsley, chopped

Combine all ingredients and pour into a blender. Cover and blend until smooth. Chill soup thoroughly and pass individual side dishes of cucumbers, tomatoes, and onions when serving.

Makes 4 servings.

Side dishes:
1/2 cup cucumbers, finely chopped
1/2 cup cup tomatoes, finely chopped
1/2 cup onions, finely chopped.

This Summer looks like it is going to be very hot , so I decided that although Salads are great you might want to change to some cold soups for a change they are easy to make and you can keep them in your Refrigerator for a few days. Add a few slices of a good bread you got a Meal.

Ingredients:
3 Cucumbers
2 tablespoons vegetable Oil Sunflower or the one that you prefer
1/2 onion, chopped
10 1/2 ounce of chicken broth or vegetable broth
1 cup of water
3 tablespoons  of fresh dill
salt and pepper to taste
1/2 cup heavy cream

Peel the cucumbers, cut them in half lengthwise and remove the seeds with a small spoon. Cut the cucumbers into 1/2 inch slices. In a heavy saucepan, heat the oil over low heat, then add the onion and saute them for a few minutes without letting it brown. Then add the cucumbers, chicken broth, water, dill, salt and pepper.
Bring to a boil and simmer for 10 minutes. Cool the soup and put through a blender. Blend for 30 seconds, making sure not to fill the blender more than half full. Add the cream and put the soup in the refrigerator till serving time. Top each bowl of soup with a sprinkle of fresh dill.

Yields 4 to 6 servings.

One of the things I would like you to know, each of us has a different taste, so if you like to make a change of the ingredients more suited to your taste or diet, add what you would like better. For example instead of heavy cream, you could add Yoghurt. Less calories, although your Soup will not taste as rich.

I personally believe that with food, everything is good for you and everything is bad for you. What it comes down to is balance. If you add heavy cream every day to your food it won’t be good for you, but now and then it won’t hurt you. After all, food should be a pleasure in your life as well as your health.