| Vichysoise | Soups |
|
2 cups finely chopped white of leek(2 bunches of 4 each)
2 cups finely chopped potato(Iuse 2 cans of potatoes) potato liquid from cans + water to make 4 cups 4 tbsp. butter 1/2 tsp. salt |
1/4 tsp. freshly ground pepper
2 cups whipping cream 6 tsp. of chicken concentrate or 4 chicken bouillon cubes fresh chopped chives |
Cook chopped leeks in melted butter until lightly browned. Place in a blender,add potatoes and 1 1/2 to 2 cups liquid. Run, covered, until smooth. Blend in seasonings and cream. Place remaining liquid and bouillon cubes in a saucepan. Heat, stirring frequently until dissolved. Stir in the potato mixture and heat to the boiling point. After, put through the blender again if not fine enough. Chill thoroughly. Add1 tbsp. good white wine per serving and sprinkle with the chopped chives at serving time. Serves 6 to 8.