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Soup: Vichyssoise #1 (Quick)

Source of Recipe

James T. Ehler


List of Ingredients

1 1/2 pounds Potatoes -- peeled and sliced
1/2 pound Onions -- thin sliced
1/4 pound Leeks -- thin sliced
1 Whole Bay Leaf
White Pepper -- to taste
1 Quart Chicken Stock, Weak

1 Quart Light Cream -- cold
Salt -- to taste






Recipe

1) Combine first group of ingredients and simmer until potatoes are done.

[2) Puree.....Add Cream and Salt...mix...Garnish with Chives.

REMOVE BAY LEAF

NOTES : Oversalt this soup, it's served cold.




Per Serving : 261 Calories; 19g Fat (64.4% calories from fat); 5g Protein; 19g Carbohydrate;
2g Dietary Fiber; 63mg Cholesterol; 903mg Sodium.