Vichyssoise

Ingredients

• 2.3 cups chicken stock see 
• 6 servings pepper black to taste
• 1.1 cups cup heavy whipping cream 
• 2  leek chopped
• 1  onion chopped
• 0.8 cup potatoes thinly sliced
• 6 servings salt to taste
• 2 tablespoons butter unsalted

Equipment

• food processor
• sauce pan
• blender

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.