Vichyssoise With Borage Flowers

When we take the history of a child of God, compressed within the short period of a single day — mark what flaws, what imperfections, what fickleness, what dereliction in principle, what flaws in practice, what errors in judgment and what wanderings of heart make up that brief history — how we are led to thank God for the stability of the covenant, that covenant which provides for the full redemption of all believers, which from eternity secures the effectual calling, the perfect keeping and certain salvation of every chosen vessel of mercy!

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Soup	4	Servings

INGREDIENTS

6		Leeks, cleaned tops
		trimmed
4	T	Butter
4	c	Chicken or vegetable broth
3		Potatoes, diced
2	T	Chopped borage leaves
1	c	Sour cream
		Salt and pepper
		Nutmeg

INSTRUCTIONS

From: arielle@bonkers.taronga.com (Stephanie da Silva)  Date: Sat, 22
Apr 1995 11:28:04 GMT Slice the leeks into thin  slivers. Melt butter
in a large saucepan; add leeks and saute over  moderate heat until
soft.  Add broth, potatoes, and chives.  Bring to  a boil and simmer
covered for 35 minutes or until potatoes are  tender. Strain. Puree
vegetables in food processor. Combine puree and  broth and chill.  Just
before serving, stir in sour cream.  Season to taste with salt,  pepper
and nutmeg; garnish with borage flowers.  REC.FOOD.RECIPES ARCHIVES
/MISC  From rec.food.cooking archives.  Downloaded from Glen's MM
Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 965 Calories From Fat: 678 Total Fat: 75.7g Cholesterol: 219.4mg Sodium: 446.7mg Potassium: 839.8mg Carbohydrates: 26.8g Fiber: 2.5g Sugar: 2.7g Protein: 42.8g