Vichyssoise
Probably the most
well know of all cold soups, vichyssoise is a great
way to introduce
yourself to cold soups.
4 tbsp. butter
or margarine, divided use
4 leeks, chopped, white part only
1 onion, chopped
4 cups water
4 cups chicken broth
2 1/2 tbsp. flour
salt and white pepper to taste
4 potatoes, peeled and cubed
1 cup whipping cream
2 cups half and half (fat free is ok)
chopped chives
Melt 1 tbsp. butter
in a large kettle, add leeks and onion, and cook until tender,
but not brown. Add water and broth and bring to a boil. Knead flour into the
remaining 3
tbsp. butter to form a paste and stir into boiling mixture with a whisk
to blend well. Season to
taste with salt and
white pepper. Add potatoes, reduce
heat, and simmer until potatoes are
soft. Puree soup in batches in a blender.
Cool. Add cream and half and half to soup and
refrigerate several hours
or overnight. Top each serving with some chives. Makes 10-12
servings
