Vichyssoise Recipe
By Arline Hoffinger
Ingredients
5 medium potatoes, peeled and cut into 1" cubes
4 cups boiling water
6 chicken boullion cubes
1 1/2 cups onions or leeks, chopped fine
1 cup heavy cream
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
minced chives
paprika
Instructions
1. Combine potatoes, water, bullion cubes and onions.
2. Cover and cook until potatoes are very tender, about 30 minutes.
3. Drain, reserving liquid.
4. Chop the vegetables, either in a food processor or blender, the should be very smooth.
5. Return vegetables to cooking liquid.
6. Add cream, milk salt, pepper, and butter.
7. Chill thoroughly.
8. Serve cold, garnished with minced chives and paprika.