Vichyssoise Seasoned With Leeks
|Pepper white||1 Dash|
|Light cream||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Potatoes||2 Cup (32 tbs), cubed|
|Leek||3⁄4 Cup (12 tbs) (pieces)|
|Milk||1 Cup (16 tbs)|
Blender chop potatoes and leek in chicken broth.
Pour into a saucepan and cook potatoes at low heat until tender.
Put remaining ingredients, except cream, into the Osterizer container, add cooked mixture, cover and process at LIQUEFY until smooth.
Pour into mixing bowl and stir in cream.
Chill thoroughly before serving.
Garnish with chopped chives.