On 2020-05-14 3:47 p.m., jmcquown wrote:
> On 5/14/2020 2:42 PM, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> On Thursday, May 14, 2020 at 9:14:25 AM UTC-4, Gary wrote:
>>>> Cindy Hamilton wrote:
>>>>>
>>>>> On Wednesday, May 13, 2020 at 2:25:59 PM UTC-4, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>> A few years ago I was looking for leeks at Publix. (I had
>>>>>>> potato-leek
>>>>>>> soup in mind.)
>>>>>>
>>>>>> That has a real name.
>>>>>
>>>>> The real name you're thinking of only applies if the soup is served
>>>>> cold.Â* Jill doesn't do cold soups.
>>>>
>>>> I used the "New York Times" cookbook recipe.
>>>> I seem to remember they said to also puree it, then chill.
>>>>
>>>> Neither of those final options appealed to me so I ate
>>>> it all hot and chunky. Same ingredients and taste.
>>>>
>>>> Changing the name because of that seems a bit odd to me.
>>>
>>> Why?Â* A particular recipe has a unique name.Â* If you don't
>>> prepare it that way, the unique name doesn't fit.
>>>
>>> Suppose I made bouillabaisse but I left out the seafood.
>>> Is it still bouillabaisse?
>>
>> You snipped my last comment to make your futile point.
>>
>> "If ordered in a restaurant though, it would be expected
>> to be pureed and chilled."
>>
> If ordered in a restaurant, "Vichyssoise" is not something I would
> order.Â* I do NOT like chilled soup.Â* I don't run a restaurant, Gary.Â* I
> make hot potato leek soup sometimes served in toasted bread bowls.
> Barring that, at least topped with nicely toasted croutons.Â* You're
> nitpicking over names of soup.
>

Try the hot one with some crumbled Stilton on top.