French Vichyssoise or Leek Potato Soup
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Ingredients
| 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 or | | chives |
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Instructions
Mince the leeks and onion. Stir and sauté 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.
Author's Comments
This leek soup may be served hot or very cold. Be sure to serve the soup reduced to a velvety smoothness.
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