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Aug 31, 2008 at 02:39PM vs Aug 31, 2008 at 03:35PM
Vichyssoise
- 3-4 c. peeled potatoes boiled in 2 quarts water
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- 3 c. thinly sliced leeks or yellow onions
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- 1 tbs. salt
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- 1/3 c. cream or 2-3 tbsp. butter
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- 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.