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French Vichyssoise
The Famous Summer Soup of France
3 leeks, washed well
1 onion, finely chopped
3 medium potatoes, peeled and diced
4 cups chicken stock
1 oz. butter
salt and pepper
1 cup cream
1/4 tsp. mace
2 Tbls. chopped chives


Chop the white parts of the well-washed leeks.

Melt butter in saucepan and saute leeks and onion gently. Do not allow to brown!

Add potatoes and stock. Bring to boil and simmer, covered, 30 minutes.

Whizz in blender or put through a sieve. Add seasonings and cream and reheat gently. Do NOT boil.

Serve very cold, sprinkled with chopped chives.

Preparation Time: 10 minutes Serves: 4
Recipe Origin: France
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