Add On Vichyssoise
|Butter/Margarine||1⁄4 Pound (1/2 cup)|
|Onion||1 Medium, coarsely chopped|
|Thin skinned potatoes||4 Medium, peeled and cut into chunks|
|Regular strength beef broth||5 1⁄2 Cup (88 tbs)|
|Cucumber||1 , peeled, seeded and cut into chunks|
|Plain yogurt||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Whole chives||1 Tablespoon|
|Cooked ham||1 Pound, slivered|
Prepare leeks, then coarsely chop.
Melt butter in a 5- to 6-quart pan over medium heat.
Add leeks and onion; cook, stirring often, until leeks are very soft and slightly tinged with brown (about 30 minutes).
Add potatoes, broth, and cucumber.
Bring to a boil over high heat; reduce heat, cover, and simmer until potatoes mash easily (about 25 more minutes).
Remove from heat and let cool to lukewarm.
Whirl leek mixture, yogurt, and sour cream, a portion at a time, in a blender until smooth.
Cover and refrigerate until well chilled.
Garnish each serving with chives; if desired, sprinkle with ham slivers and nutmeg.