Vichyssoise A La Ritz
|Leeks||4 , sliced (White Part One)|
|Onion||1 Medium, sliced|
|Sweet butter||1⁄4 Cup (4 tbs)|
|Potatoes||5 Medium, thinly sliced|
|Chicken broth||1 Quart|
|Milk||3 Cup (48 tbs)|
|Heavy cream||2 Cup (32 tbs)|
1. In a deep kettle, brown the leeks and onion very lightly in the butter. Add the potatoes, broth and salt and boil thirty-five minutes, or until very tender. Crush and rub through a fine sieve or puree in an electric blender.
2. Return the sieved mixture to the kettle, add the milk and one cup of the cream and bring to a boil. Cool and rub again through a fine sieve. Chill.
3. Add the remaining cream. Chill thoroughly