Vichyssoise

By davidgoodman

From an old clipping my mother gave me.

Ingredients

• 1 1/2 cups chopped, pared raw potatoes
• 1 1/2 cups chopped leaks (white part only)
• 1 chicken bouillon cube
• 3 cups canned clear chicken broth
• 1/4 t salt
• Dash of white pepper
• 1 cup heavy cream
• Snipped chives

Preparation

Step 1

1. In a 3 quart saucepan, combine potato, leek and bouillon cube with chicken both; bring to a boil.

2. Reduce heat; simmer covered 25 minutes.

3. Press vegetables through a food mill, return to soup. Press soup through a sieve to make very smooth.

4. Refrigerate covered until very well chilled–about 5 hours.

5. Add salt, pepper, and cream to soup; blend with wire whisk until well combined. Chill at least 30 minutes.

6. Serve in chilled soup bowls. Sprinkle with chives. Make 5 cups; 8 - 10 servings.