Vichyssoise (Leek Potato Soup)

Categories: Soups, Jewish
Yield: 1 servings

3 Leeks; --Minced
1 Onion; Minced
2 tb Margarine
4 Potatoes; Peeled, Sliced
-thin
4 c Chicken Broth/Stock
1 1/2 c Rich's Cream
1/4 ts Mace
Salt & Pepper to taste
Chives

French cooking often engages in the forbidden mixture (milk and meat) .

Start by sauteing the minced leeks and onion in the margarine. Add the
stock/broth and the sliced potatoes and bring to a boil and then simmer for
20 minutes (all veggies should be tender). Put the veggies/broth mixture
though a blender or food processor and then put back in pot. Add the
remaining ingredients and heat thoroughly while stirring, but do not bring
to a boil. Serve either hot or cold.

Formatted by Auntie_e@Prodigy.com for Meal Master w/MMbuster, Nov. '97

Posted to JEWISH-FOOD digest by Nancy Berry on Nov
09, 1998,
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