Vichyssoise I


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This classic cold soup of all time was first served at the Ritz Hotel in New York City.


2 tablespoons butter
6 leeks, white parts only, chopped
1 onion, peeled and chopped
4 to 5 potatoes, peeled and chopped
4 cups cold water
2 cups milk
1 cup cream
Chopped chives


Melt butter in soup kettle. Saute leeks and onion until tender. Do not brown. Add potatoes and water and simmer until potatoes are cooked. Press through food mill. Stir in milk and cool. Add cream and chill. Garnish with chopped chives.

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Serves 6.

Preparation Method

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