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Leek and Potato Soup (Vichyssoise)
5 c Potatoes; peeled/diced
3 Stalks leek; sliced
2 qt Chicken stock
1 tb Salt
Pepper to taste
1 c Heavy cream
4 tb Butter
4 tb Parsley
4 tb Chives
1 c Heavy cream (additional)
1 ts Salt (additional)
Cook potatoes, leek, chicken stock, salt and pepper until the leeks
and potatoes are tender (about 1 hour). Cool soup slightly; put
through a food mill; return to pot and bring to a simmer. Turn off
the heat and add: 1 cup heavy cream, butter, parsley and chives.
Serve from a soup tureen. For Vichyssoise add an additional 1 cup
cream and a tsp. salt. Chill. Serve in chilled cream soup bowls and
top with additional chives.
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