MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Chive Vichyssoise
  Categories: Soups
       Yield: 1 servings
  
       1 tb Unsalted margarine
       1 md Yellow chopped onion
       1 md Chopped leek
       1 md Chopped stalk celery
       2 md All purpose potatoes
            (about 1/2 lb) peeled and
            Diced
   1 3/4 c  Low salt chicken broth
       1 c  Buttermilk
       1 tb Minced fresh/freeze
            Dried chives
       2 ts Lemon juice
     1/4 ts Hot red pepper sauce
  
   In a large heavy saucepan melt the margarine over moderate heat. Add
   the onion, leek and celery and cook, uncovered, stirring,
   occasionally, until the vegetables are tender, 6-8 minutes> Do not
   brown. Add the potatoes, stir in the chicken broth and bring to a
   boil. Reduce to simmer and cook until the potatoes are tender, about
   20 minutes. In blender or food processor, puree the soup in 2 or 3
   batches, whirling each batch about 30 seconds. Stir in the
   buttermilk, chives, lemon juice and red pepper sauce. Cover the soup
   and refrigerate at least 2 hours before serving. Thin with additional
   cold buttermilk if desired.
  
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