Vichyssoise
Soup
- 3-4 c. peeled potatoes boiled in 2 quarts water
- 3 c. thinly sliced leeks or yellow onions
- 1 tbs. salt
- 1/3 c. cream or 2-3 tbsp. butter
- 2-3 tbsp. parsley
Cook vegetables in 2 quarts water for 30 to 40 min. or until tender. Purée vegetables and water in Cuisinart or mixer. Add cream or butter and parsley.