Recipe - Chilled Leek And Potato Soup - Vichyssoise

4 cup Sliced leeks; white part
only
4 cup Diced potatoes (old or
baking potatoes
recommended)
6 cup Water (up to 7)
1 One half teaspoon Salt or to taste (up to 2)
One half cup Or more sour cream, heavy
cream, or creme fraiche
(optional)
1 tablespoon Minced fresh chives or
parsley

Simmering the soup. Bring the leeks, potatoes, and water to the boil in=
the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes,
o= r until the vegetables are tender. Puree the soup if you wish. Taste,
and correct seasoning. After chilling the soup, you may wish to stir in a
little more cream. Taste carefully again, and correct the seasoning. To= p
each serving with a sprinkle of chives or parsley. NOTE: If you are not
pureeing the soup, cut the vegetables rather neatly.
Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Apr 18, 98