|Chicken||3 Pound (1 Large Fryer Or Young Hen)|
|Water||6 Cup (96 tbs)|
|Chicken bouillon cube||1|
|Celery strips||3 (With Leaves)|
|Dried onion||1 Teaspoon (Green)|
|Mei yen powder||1 Teaspoon (Spice Island Brand)|
|Leeks/Shallots||4 , finely sliced using white part only|
|White onion||1 Large, finely sliced|
|Potatoes||4 Medium, diced|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (More If Needed)|
|Thin cream||1 Cup (16 tbs) (Half And Half)|
|Heavy cream||1 Cup (16 tbs)|
|Chopped chives/1 tablespoon frozen chives, thawed on paper towels||1 Tablespoon|
Prepare chicken broth 1 or 2 days before serving.
Cover chicken with water in a large saucepan.
Add Bovril, bouillon cube, celery strips, dried green onion, salt and Meiyen powder.
Simmer covered about 2 hours.
Allow broth to cool and then refrigerate overnight.
Remove congealed fat from top and measure 4 cups.
Melt butter in saucepan over medium heat.
Add leeks and onion.
Simmer gently on a low heat 10 to 15 minutes, stirring from time to time with a wooden spoon until nearly cooked and clear.
This is very important to produce the proper flavor of the Vichyssoise.
Add 4 cups of chicken broth, potatoes, salt, pepper, dried green onion and Tabasco.
Simmer for another 15 to 20 minutes.
Then pass through a very fine sieve or put into a blender.
If using a blender, you will need to divide broth mixture into two parts and add 1/2 cup of thin cream and 1/2 cup thick cream to each one.
Be sure broth is cold before adding cream.
Blend thoroughly and then taste to see if more salt is needed.
Pour into a bowl and refrigerate until ready to serve.
Chill soup cups and sprinkle with chives.