*  Exported from  MasterCook  *
 
                         VICHYSSOISE CREME GLACEE'
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews                      Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Leeks, washed & coarsely cho
                         -ped
    1                    Onion, chopped
    1       tb           Unsalted butter
    2       lg           Russet potatoes, peeled & di
                         -ed, held in ice water
    2       ts           Salt
    2       c            Milk
    2       c            Half&half
    1       c            Heavy cream
                         White pepper to taste
                         Fresh chives, thinly sliced
 
   In a kettle, cook leeks and onion in the butter over
   low heat, stirring occasionally, until they are
   softened.  Add the potatoes with the water and the
   salt.  Simmer the mixture, covered, for 30-40 minutes,
   or until the potatoes are soft.  Add milk and h&h and
   bring the mixture just to a boil, stirring. In a food
   processor, puree the mixture in batches, and strain it
   through a very fine sieve into a bowl.  Stir the cream
   and white pepper into the soup and chill, covered,
   until it is very cold. Garnish with chives and serve
   cold.  Makes about 11 cups. A Gourmet Mag. favorite,
   1954, by Louis Diat, who was Chef de Cuisine at the NY
   Ritz-Carlton and a Gourmet contributor. He invented
   vichyssoise.
  
 
 
                    - - - - - - - - - - - - - - - - - -