26 Oct 2009
|White pepper||1⁄4 Teaspoon|
|Coarsely chopped leeks with tops/Onions||2 Cup (32 tbs)|
|Half and half/Milk||2 Cup (32 tbs)|
|Chopped chives||2 Tablespoon|
|Peeled sliced potatoes||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Chicken flavored bouillon cubes||4|
Combine first 6 ingredients in a Dutch oven; cook over medium heat until vegetables are tender.
Puree in an electric blender.
Stir in half and half, and chill.
Garnish with chives.
Creme Vichyssoise Recipe