Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Seasonal Paleo and gluten free recipes 

Vichyssoise: cold soup for late summer

Laura | Lau Sunday cooks

Vichyssoise (/ˌvɪʃiˈswɑːz/US dict: vish·ē·swäz′) is a cold creamy soup made of leek, potato, onion and dairy cream, ideal for summer, although it can be served warm in the winter if you wish. 

It’s already September. The beautiful Summer is nearly a over and all I can think of now is changing my wardrobe from summer clothes to winter (is there nothing better than that ?) and to start cooking casseroles and warm soups. Yay!

It’s sounds crazy but I prefer winter to summer. That maybe why I moved from a warm and dry country to one where it tends to rain for more than half the year.

So, yesterday, I woke up energised and motivated by an autumn mood, so I decided to make a warm and cosy vegetable soup.  It was a bit foggy outside so I though it would be the perfect dish for lunch.  I ate my breakfast while taking a look at a cooking magazine, and just as I got dressed to go out to buy the ingredients I needed, the sun came out. Great.

 - Are you still going to cook us a fancy soup for lunch ?  S asked me.

 - You know that when I decide to do something, then I do it.  So yes of course I still fancy soup, but hang on I also want ice cream.  Oh wait, I’ve got it... a cold soup!

That is how Vichyssoise came into my mind accompanied by lovely memories from my childhood.  As I was a very fussy-eater, my mom used to cook an alternative dish for me. When my family ate spinach and chickpeas casserole, I had spaghettis a la bolognese, when there was greens beans, I had a fried egg.  You may be thinking I was a pampered girl ?! well I agree with you.

So, Vichyssoise was my substitute for when mom made gazpacho for everyone else. Since early June to late summer, you could find gazpacho in our fridge; 24/7 - seriously its true !  In fact, when S and I went to Barcelona three weeks ago (oh wow it was just 3 weeks !? seems for ever ago now),  having just arrived at home my mom had prepared some food for lunch, and obviously, gazpacho was included in our meal.  Mom - I said - where is the Vichyssoise? - my mom replied: you’re not a spoilt girl anymore !

Oh, bugger. 

So, when I came back from my memories,  I got down to cooking my own Vichyssoise recipe. I had forgot how great this simple and elegant dish tastes and how perfect it is the late summertime.

Happy September!

Gluten free Vichissoise |  Lau Sunday cooks


Serves 4


tablespoon  butter

3 leeks, bulb only, sliced into rings

1 onion, sliced


medium  potatoes, cut into small cubes

salt and fresh pepper

1/4 teaspoon dried thyme

1 bay leaf

5 cups chicken broth

1/4 cup heavy whipping cream

1 tablespoon spring onions, finely chopped

some pinenuts to sprinkle


  1. In a large saucepan melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
  2. Add potatoes and cook for a minute or two, stirring a few times.
  3. Add thyme and bay leaf and stir well, then cover and cook for 12 minutes.
  4. Stir in the chicken broth and bring to a boil. 
  5. Reduce heat to a simmer. Cook on low heat, gently simmering for 30 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
  6. Slowly, and in small batches, puree the soup at a high speed in the blender. 
  7. Return the soup to the saucepan and whisk in the cream. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
  8. Transfer soup to the bowl and chill, stirring occasionally. When soup is at room temperature, cover in plastic wrap and put into the refrigerator to cool.
  9. When is ready to serve, sprinkle with spring onions and pinenuts 

By Laura | Lau Sunday cooks