French Vichyssoise or Leek Potato Soup
- 3 md. sized leeks; white part only
- 1 md. sized onion
- 2 tbsp. butter
- 4 md. sized potatoes
- 4 cups poultry stock, homemade is best
- 1 cup cream
- 1/4 tsp. mace
- Salt and white pepper
- Chopped watercress
- chives
- Mince the leeks and onion.
- Stir and saute them 3 minutes in 2 tablespoons butter.
- Pare, and slice very fine the potatoes and add 4 cups stock.
- Simmer the vegetables, covered, 15 minutes or until tender.
- Put them through a very fine sieve food mill or blender.
- Add the 1 to 2 cups cream, mace, salt and pepper to taste and the chopped watercress or chives.
- Makes about 8 cups.
leeks, onion, butter, potatoes, poultry stock, cream, mace, salt, watercress, chives
Taken from www.foodgeeks.com/recipes/21381 (may not work)