Vichyssoise

Name: Vichyssoise
Ingredients: 1 lb. leeks; 1/2 c. chopped onion; 1/4 c. butter or margarine; 1 lb. (3 medium) potatoes, pared, cut into 1/2-inch cubes (2 c.); 1/2 tsp. salt; dash of white pepper; 2 (13 3/4 oz.) size cans clear chicken broth; 2 c. milk; 1 c. light cream, chilled; 1/2 c. snipped chives; crushed ice

11 ingredients

3 steps

Ingredients

1 lb. leeks
1/2 c. chopped onion
1/4 c. butter or margarine
1 lb. (3 medium) potatoes, pared, cut into 1/2-inch cubes (2 c.)
1/2 tsp. salt
dash of white pepper
2 (13 3/4 oz.) size cans clear chicken broth
2 c. milk
1 c. light cream, chilled
1/2 c. snipped chives
crushed ice

Directions

1

Trim leeks; cut off roots and tips and remove most of dark green (leave some of light green stems).
2

Wash thoroughly and drain.
3

(If leeks are very sandy, it may be necessary to remove outer leaves and wash and drain them again.)