Recipe - Vichyssoise (Leek Potato Soup)

3 Leeks; Minced
1 Onion; Minced
2 tablespoon Margarine
4 Potatoes; Peeled, Sliced
thin
4 cup Chicken Broth/Stock
1 One half cup Rich's Cream
One fourth teaspoon Mace
Salt & Pepper to taste
Chives

French cooking often engages in the forbidden mixture (milk and meat) .

Start by sauteing the minced leeks and onion in the margarine. Add the
stock/broth and the cut or sliced up potatoes and bring to a boil and then simmer for
20 minutes (all veggies should be tender). Put the veggies/broth mixture
though a blender or food processor and then put back in pot. Add the
remaining ingredients and heat thoroughly while stirring, but do not bring
to a boil. Serve either hot or cold.

Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. '97

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
09, 1998, converted by MM_Buster v2.0l.