Columbus Foodie

Man, even when I have the best of intentions I always, always, always end up being a day late with my entry to the Whisk Wednesdays blogging event. Maybe in my head I should call it “Whisk Tuesdays” so I get it in on time on Wednesdays. This time, I have a good excuse, I promise. Our electric went out for like 3 or 4 hours last night. From like 6 to almost 10pm, no power, no air conditioning, nada. And while I could have made it all on the stove in the outdoor kitchen, in 90 degree plus heat, it wasn’t going to happen. So we didn’t even get started on this until darn near midnight.

If we had known how long it would take to julienne the veggies, we would have started that while the power was out and weren’t doing anything else other than sitting on the front porch trying to stay cool. So the soup was finally done at around 2 or 3 am. And it sure looks pretty, doesn’t it?

For those not familiar with it, a Julienne Darblay is a creamed leek and potato soup that is garnished with blanched julienned vegetables. It has a super smooth creamy mouthfeel that reminds me of velvet. Or a warm version of vichyssoise. The bouquet garni added a lot to the flavor, and the julienned veggies were a nice contrast in texture. It’s probably more work than I’d do for a normal meal, but we’d probably do this one again for a special occassion.