Vichyssoise

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

• Calories: 281 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 2 tablespoons unsalted butter
• ground black pepper to taste
• 2 leeks, chopped
• ¾ cup thinly sliced potatoes
• 2 ⅓ cups chicken stock
• 1 ⅛ cups heavy whipping cream

Recipe Instructions

Step 1

Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.

Step 2

Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.

Step 3

Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.