Chive Vichyssoise

• 1 tablespoon margarine unsalted
• 1 medium onions yellow, chopped
• 1 medium leeks chopped
• 1 medium celery stalk, chopped
• 2 medium potatoes (about 1/2 lb) peeled and, diced
• 1 3/4 cups chicken broth, low salt
• 1 cup buttermilk
• 1 tablespoon chives minced, fresh/freeze, dried
• 2 teaspoons lemon juice
• 1/4 teaspoon red hot pepper sauce

1. In a large heavy saucepan melt the margarine over moderate heat.
2. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6 to 8 minutes.
3. Do not brown.
4. Add the potatoes, stir in the chicken broth and bring to a boil.
5. Reduce to simmer and cook until the potatoes are tender, about 20 minutes.
6. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds.
7. Stir in the buttermilk, chives, lemon juice and red pepper sauce.
8. Cover the soup and refrigerate at least 2 hours before serving.
9. Thin with additional cold buttermilk if desired.

margarine, onions, leeks, celery stalk, potatoes, chicken broth, buttermilk, chives, lemon juice, red hot pepper sauce

Taken from recipeland.com/recipe/v/chive-vichyssoise-33387 (may not work)