Chive Vichyssoise

Directions

1. 1
   In a large heavy saucepan melt the margarine over moderate heat.
2. 2
   Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6 to 8 minutes.
3. 3
   Do not brown.
4. 4
   Add the potatoes, stir in the chicken broth and bring to a boil.
5. 5
   Reduce to simmer and cook until the potatoes are tender, about 20 minutes.
6. 6
   In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds.
7. 7
   Stir in the buttermilk, chives, lemon juice and red pepper sauce.
8. 8
   Cover the soup and refrigerate at least 2 hours before serving.
9. 9
   Thin with additional cold buttermilk if desired.