*  Exported from  MasterCook II  *
 
                                Vichyssoise
 
 Recipe By     : Mrs. Joseph Goodwin
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews                    To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      C             Potatoes -- peeled and sliced
    3      C             Leeks* -- sliced
    1 1/2  Qt            Chicken Stock -- **see note
                         Salt -- to taste
    1      C             Whipping Cream
                         Minced Chives
 
 *Use 2 large leeks.  Slice yellow onion to make 3 cups if needed.
 
 **May use 6 tbs. instant chicken bouillon dissolved in 6 cups hot water.
 
 Simmer the vegetables in the chicken stock until tender (about 45 minutes).
  Use an electric blender to purée the cooked vegetables and the lliquid to
 a smooth soup.  Stir whipping cream into the soup.  Chill.  Serve in
 chilled bowls, and decorate with minced chives.
 
 This keeps well and can be thinned to the desired consistency with cold milk.
 
 Serves 6 to 8
 
 Source:  “Mountain Measures”  --  Junior League of Charleston, WV
 ed. 1974
 
 billspa@icanect.net
 
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