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VICHYSSOISE CREME GLACEE'

Category:    Soups, French
Yield:8 servings
 
      4    Leeks, washed & coarsely cho        2 ts Salt
           -ped                                2 c  Milk
      1    Onion, chopped                      2 c  Half&half
      1 tb Unsalted butter                     1 c  Heavy cream
      2 lg Russet potatoes, peeled & di             White pepper to taste
           -ed, held in ice water                   Fresh chives, thinly sliced
 
  In a kettle, cook leeks and onion in the butter over low heat, stirring
  occasionally, until they are softened.  Add the potatoes with the water and
  the salt.  Simmer the mixture, covered, for 30-40 minutes, or until the
  potatoes are soft.  Add milk and h&h and bring the mixture just to a boil,
  stirring. In a food processor, puree the mixture in batches, and strain it
  through a very fine sieve into a bowl.  Stir the cream and white pepper
  into the soup and chill, covered, until it is very cold. Garnish with
  chives and serve cold.  Makes about 11 cups. A Gourmet Mag. favorite, 1954,
  by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet
  contributor. He invented vichyssoise.
 

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