This was another recipe of Vichyssoise we had as an entree for the lamb dish. It had a touch of Creme Freich in the middle and nicely fresh chopped leeks that contrasted in colors.
This plate says it all: We made a Roasted Rack of Lamb with a Caramel Organic Mint and Garlic Sauce, Dried mustard Sauteed Spaetzle also Basil and Sun Dried Tomato Spaetzle. There only word I have for this juicy rack of lamb is YUM! The two different kinds of Spaetzle we made were actually so different that they tasted like different recipes. One I made with a mashed sun dried tomatoes in the dough and seasoned it with fresh organic basil, olive oil and garlic. Even though the ingredients sound tasty the flavor turned out to be to mild, I would not repeat this combination. On the other hand, the dried mustard sauteed Spaetzle tunred out to be delicious. It had pieces o crunchy browned parts that made it fun to eat and the dried mustard flavor was very interesting. I had seconds of this one.
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