Recipe - Vichyssoise Soup (Usually Served Cold)

6 lg Leeks; cleaned, tops
trimmed
4 tablespoon Butter
4 cup Chicken or vegetable broth
3 md Potatoes; minced
2 tablespoon Chopped borage leaves
1 cup Sour cream
Salt and pepper
Nutmeg

From: arielle@bonkers.taronga.com (Stephanie da Silva)

Date: Sat, 22 Apr 1995 11:28:04 GMT
Slice the leeks into thin slivers. Melt butter in a large saucepan; add
leeks and saute over moderate heat until soft. Add broth, potatoes, and
chives. Bring to a boil and simmer covered for 35 minutes or until
potatoes are tender. Strain. Puree vegetables in food processor. Combine
puree and broth and chill.

Just before serving, stir in sour cream. Season to taste with salt, pepper
and nutmeg; garnish with borage flowers.

REC.FOOD.RECIPES ARCHIVES

/MISC

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.