Vichyssoise

Chilled potato soup starts with thinly sliced leek and onion sautéed in butter. Thinly slices potatoes, chicken broth, and salt are stirred into sautéed vegetables and soup is simmered until potatoes are soft. Soup is rubbed through fine sieve, and combined with milk, light cream and whipping cream. Seasoned to taste and chilled before serving.

Ingredients -

2-1/2 cups Leeks (white part), thinly sliced
1 medium Onion, thinly sliced
1/4 cup Butter
5 medium Potatoes, thinly sliced
4 cups Chicken Broth
2 teaspoon Salt
2 cups Milk
2 cups Light Cream
1 cup Whipping Cream
Snipped Chives

Preparation:

1. Cook leeks and onion in butter until tender, but not brown. Add potatoes, broth and salt.

2. Cook, covered 35 to 40 minutes.

3. Rub through fine sieve; return to heat, add milk and light cream.

4. Season to taste.

5. Bring to a boil. Cool; rub through very fine sieve.

6. When cold, add whipping cream.

7. Chill before serving.

8. Garnish with snipped chives.

Soup Making Tips -
Cold Soup

	If you are making a cold soup, taste it before serving it. Pay attention to the seasonings. Cold food dulls taste buds, so cold soups need more seasoning than hot soups. Some nice seasonings for cold potato soup include coarse salt, fresh ground black pepper, cumin, mustard seed, coriander, fennel, clove, cinnamon, nutmeg, allspice or clove.

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