Vichyssoise
Vichyssoise Makes 6 - 8 servings
Vochyssoise is an elegant light soup - hot or cold - but I don’t honestly believe it merits all the attention it gets. You can make a very good or a very bad vichyssoise, and there is no in-between. I’ve experimented with several recipes and I think this one is just right:
Vichyssoise
4 leeks
4 tablespoons sweet butter
4 medium potatoes, thinly sliced
4 cups chicken broth
1 teaspoon salt
1 teaspoon white pepper
1 cup heavy cream
Chopped fresh chives
Saute the white part of the leeks in butter until glaceed. Add potatoes, chicken broth, and salt and pepper. Bring the mixture to a boil. Reduce heat and simmer for forty minutes. Pour the soup into a blender and mix until smooth. Return soup to the pot and add the cream. Serve either reheated or chilled, as you prefer, with a sprinkle of chopped fresh chives.