Vichyssoise(Hot)

Directions

1. 1
   Saute onion in butter until transparent (but not brown).
2. 2
   Add potatoes and chicken broth; cook over moderate heat, until potatoes are mushy.
3. 3
   Remove from heat; mash potatoes (and juice) with potato masher, until very smooth (no lumps).
4. 4
   Put potato mixture into strainer and stir (and push it down) into large saucepan, until all mixture is completely through strainer.
5. 5
   Add milk; mix with wire whip.
6. 6
   Blend in salt, pepper and paprika.
7. 7
   Heat mixture over medium-high heat until very hot (but not boiling).
8. 8
   Add heavy cream and heat to very hot.
9. 9
   Serve immediately after garnishing with parsley.