A wonderful way to elevate soups to party status is to play with garnishes. For me, vichyssoise, a creamy French potato and leek soup, is the ultimate canvas, as so many things are delicious with it. Chives are a standard topping, but I sometimes add a dollop of salmon caviar, or a spoonful of chutney, or a mound of smoked salmon slivers. I always puree vichyssoise in a blender for a fine, smooth consistency and elegant presentation. If you use a food processor or immersion blender, you may want to strain the soup through a sieve to remove any remaining bits, and give it its characteristic smooth-as-velvet texture. Serve vichyssoise chilled, and as flavors do dull when cold, season with plenty of white pepper. You will often find this soup on menus in early spring, as a harbinger of good things to come. Serves 6 4 medium leeks 1/4 cup …
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