Name: Vichyssoise (Cold Potato Soup)
Ingredients: 4 tb Butter; 2 1/2 lb Clean leeks (cut in half lengthwise); thin bias cut; 2 1/2 lb Potato; bakers (1/4 and slice thin); 1 1/2 qt Chicken stock; 1 1/2 ts Kosher salt; 1/4 ts Black pepper; 1 3/4 c Heavy cream; 1 tb Chives

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Soups	1	Servings

INGREDIENTS

4	tb	Butter
2 1/2	lb	Clean leeks (cut in half lengthwise); thin bias cut
2 1/2	lb	Potato; bakers (1/4 and slice thin)
1 1/2	qt	Chicken stock
1 1/2	ts	Kosher salt
1/4	ts	Black pepper
1 3/4	c	Heavy cream
1	tb	Chives

INSTRUCTIONS

1. In a large pot, melt butter over low heat, add the leeks, cover and cook
10    minutes, stir occasionally.
2. add potato's, stock, & salt. Cover & let cook until the potato's are
soft, approx. 40 minutes.
3. In a food processor or blender puree the soup in batches.
4. Place all of soup in a large container, add heavy cream & black pepper,
refrigerate atleast 2 hours before serving.
Sprinkle with chives to serve!!!!!!!!!!!
Recipe by: S.C.I. - Jamie
Posted to recipelu-digest Volume 01 Number 518 by CuisineArt
<CuisineArt@aol.com> on Jan 13, 1998

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