Recipe - Chive Vichyssoise

1 tablespoon Unsalted margarine
1 md Yellow chopped onion
1 md Chopped leek
1 md Chopped stalk celery
2 md All purpose potatoes
(about One half lb) peeled and
Diced
1 Three fourths cup Low salt chicken broth
1 cup Buttermilk
1 tablespoon Minced fresh/freeze
Dried chives
2 teaspoon Lemon juice
One fourth teaspoon 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, 68 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini