Dave Smith wrote: I have
> done a considerable amount of baking over the years and there aren't
> many recipes that instruct you to eat things right away. One exception
> would be Vichyssoise.

Correct me if I'm wrong but I don't think Vichyssoise should be eaten
right away either. Isn't it supposed to be pureed then chilled first?

I've made it a few times but I like it chunky and hot. No chilled soup
for me, thank you.