Leek and Potato soup has always been a favourite of mine, but I never really knew if served cold it's called Vichyssoise. I'd always thought it was some kind of fishy soup (you'll gather that my grasp of languages isn't brilliant, surely if they sort of rhyme then that's a good translation, right?) so I've never gone near it. Have I been missing out on a favourite?
Fannys soups are normally much simpler and just as tasty as the ones I usually make. This Vichyssoise is no exception. It's packed full of leeks and potatoes, cooked in stock and that's about it. The finished soup is hearty and full of flavour. Once the leeks and potatoes are simmered until soft, Fanny suggests rubbing them through a sieve to break down. Perhaps this is Fannys way of keeping me warm after all, but instead of using a bit of vigorous elbow grease to pummel the cooked vegetables, I just whizz them up in the blender. I was tempted to leave a sieve sitting around the kitchen and pretend, you know just in case Fanny is watching me. It's possibly the lack of warmth addling my brain. Once 'sieved' some milk and cream is added to the soup. Then serve it icy cold with a few chopped chives. Simple. Or heat it up if Fanny isn't looking.
For pudding it's Fannys version of Tarte Tatin, or Upside Down Apple Flan, again something I've never tried to make. All the recipes I've seen require a heavy frying pan flung in the oven and I just don't have one. Luckily for me, Fanny doesn't seem to either as she uses a perfectly ordinary Victoria Sponge tin instead. Genius.
Fanny lines the tin with greaseproof paper, greases it with butter and sprinkles it with sugar. She then arranges a thin layer of very finely sliced Apple around the tin, and covers with a disc of perfectly ordinary shortcrust paste. Fanny suggests a complicated manoeuvre involving two metal fish slices (does anyone have TWO of them in their kitchen?) to lift and place the pastry. Sorry Fanny, I just lift mine up using my hands.
For how long to bake this is anyone's guess, all Fanny says is until it looks a 'strong biscuit colour'. Then, it should be covered in four layers of clean cloth (which seems very precise) and refrigerated until very cold. The Tarte Tatin should be inverted before serving, the greaseproof paper carefully peeled back and a very thick layer of icing sugar sifted generously over. As with all Fannys desserts. Under no circumstances should you eat it hot, oh no, it just won't be as good and Fanny will come after you. If you do, please be careful as the sugar-y sweet and sour, slight,y caramelised apples may burn the roof of your mouth. Not that I'd know you'd understand. Oh no.
