Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Leeks, washed and coarsely cho 2 ts Salt
-ped 2 c Milk
1 Onion, chopped 2 c Halfandhalf
1 tb Unsalted butter 1 c Heavy cream
2 lg Russet potatoes, peeled and 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 handh 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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