Vegetable Soup Recipe ∼ Vichyssoise

The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.

Ingredients

• 2 leeks, chopped
• 1 onion, chopped
• 2 tablespoons unsalted butter
• ¾ cup thinly sliced potatoes
• 2 ⅓ cups chicken stock
• salt to taste
• ground black pepper to taste
• 1 ⅓ cups heavy whipping cream

Cooking Directions

1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.

Nutrition Facts

• calories280.9
• carbohydrateContent13.1 g
• cholesterolContent87.9 mg
• fatContent24.8 g
• fiberContent1.5 g
• proteinContent2.9 g
• saturatedFatContent15.3 g
• sodiumContent478.4 mg
• sugarContent3 g