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Vichyssoise

Time 1 hour
Yields Serves 10
Vichyssoise
1

Saute leeks and onion in butter in large pot over medium heat until softened but not browned, 10 to 12 minutes.

2

Add potatoes, broth, salt and cayenne. Cover and simmer gently until potatoes are tender, 30 to 45 minutes. Process through food mill or press through fine strainer using wooden spoon, forcing as much vegetable pulp through as possible.

3

Cool to room temperature; add cream. Chill several hours or overnight. When ready to serve, garnish with finely chopped chives.


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