Vichyssoise (leek potato soup)

Yield: 1 servings

Measure Ingredient
3 Leeks; --Minced
1 Onion; Minced
2 tablespoons Margarine
4 Potatoes; Peeled, Sliced thin
4 cups Chicken Broth/Stock
1½ cup Rich's Cream
¼ teaspoon Mace
Salt & Pepper to taste
Chives

French cooking often engages in the forbidden mixture (milk and meat) .

Start by sauteing the minced leeks and onion in the margarine. Add the stock/broth and the sliced potatoes and bring to a boil and then simmer for 20 minutes (all veggies should be tender). Put the veggies/broth mixture though a blender or food processor and then put back in pot. Add the remaining ingredients and heat thoroughly while stirring, but do not bring to a boil. Serve either hot or cold.

Formatted by Auntie_e@... for Meal Master w/MMbuster, Nov. '97 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.

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