Vichyssoise

Vichyssoise is traditionally served very cold, however, some people prefer the creamed potato soup served hot. Either way, Vichyssoise is an elegant addition to your special feasts.

Ingredients

4 large potatoes
6 small white leeks
4 stalks celery
1 medium onion
1 cup water
salt and cayenne to taste
1 1/2 cups strong chicken stock
2 cups Roberts Half and Half
2 tablespoons finely chopped
fresh chives

Preparation

Peel and slice potatoes and leeks. Slice celery and onion. Place in a pan with water, salt and cayenne. Cover and cook slowly until tender. Stir in stock and add desired seasonings. Heat to boiling point; strain. Chill thoroughly; add half and half and garnish with chives. Serve in individual bowls placed on a bed of crushed ice.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.