Recipe - Creme Vichyssoise Glace

6 lg Leeks
2 ounce Unsalted butter
6 md Potatoes; peeled, finely
cut or sliced up
2 pt Chicken stock or water
Salt
Black pepper; freshly ground
6 ounce 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.
Bring to a boil, then simmer 40 minutes.

Allow to cool a little, then whizz the whole lot in a blender until smooth.
Leave to get cold, 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.

Formatted by suechef@sover.net

Recipe by: TWO FAT LADIES #FL1B05

Posted to MCRecipe Digest V1 #856 by Sue suechef@sover.net on Oct 21,
1997