An hour later, finished with his workout and showered, he came back upstairs to find the bundle of newspapers at his door. As he did every morning that he happened to be in this austere penthouse he facetiously called home, he poured himself a cup of coffee and sat down to read, saving the Chicago Daily Mail for last. A blast of sunlight, very intense and golden, came through the big window behind his desk and he blinked, blinded for an instant, the words blending together, so he had to reread Rebecca’s food column to make sure he’d gotten it right. THE CHICAGO DAILY MAIL SUNDAY FOOD SPINACH VICHYSSOISE 1 cup finely chopped white and pale green part of leek, washed well 2 tablespoons unsalted butter 1¼ pounds boiling potatoes 4 cups chicken broth 2 cups water ½ pound fresh spinach, stems discarded and the leaves rinsed, spun dry, and shredded coarse (about 8 cups) ½ cup heavy cream In a large saucepan, cook the leek with salt and pepper to taste in butter over moderately low heat, stirring, until the vegetable is softened.
