Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 5 cups | Potatoes; peeled/diced |
| 3 \N | Stalks leek; sliced |
| 2 quarts | Chicken stock |
| 1 tablespoon | Salt |
| \N \N | Pepper to taste |
| 1 cup | Heavy cream |
| 4 tablespoons | Butter |
| 4 tablespoons | Parsley |
| 4 tablespoons | Chives |
| 1 cup | Heavy cream (additional) |
| 1 teaspoon | Salt (additional) |
VICHYSSOISE
Cook potatoes, leek, chicken stock, salt and pepper until the leeks and potatoes are tender (about 1 hour). Cool soup slightly; put through a food mill; return to pot and bring to a simmer. Turn off the heat and add: 1 cup heavy cream, butter, parsley and chives. Serve from a soup tureen. For Vichyssoise add an additional 1 cup cream and a tsp. salt. Chill. Serve in chilled cream soup bowls and top with additional chives.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997