Recipe - Creme Vichyssoise

6 Goodsize leeks
4 tablespoon Unsalted butter
6 md Potatoes; peel, slice fine
4 cup Chicken stock or water
Salt and fresh ground pepper
Three fourths cup Thick cream
Fresh chives

Trim the leeks and slice the white parts very finely. Melt the butter in a
saucepan large enough to contain all the ingredients and stew the leeks
until soft. Add the potatoes and stir to mix. Pour in the stock and season
with salt and pepper. Bring to a boil, then simmer 40 minutes. Allow to
cool a little, then whiz the whole lot in a blender until smooth. Leave to
cool further, and stir in the cream. Check the seasoning, adding some
pepper. Chill thoroughly for 6 hours to overnight. Serve in nice little
bowls with snipped chives sprinkled on top. Source: Too Fat Ladies, TVFN.
The Miami Herald. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 4,
1998