"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vichyssoire (Leek Soup) Recipe

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This recipe for Vichyssoire (Leek Soup), by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Carle - Atlantic Ward
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of unsalted butter
4 leeks cleaned and chopped
1 onion minced
1 qt. Chicken broth
1 sprig of parsley
2 branches of celery chopped
salt and pepper to taste
pinch of ground nutmeg
a few drops of worcestershire sauce
2 potatoes peeledand thinly sliced
1 c. heavy cream (optional)
chives for garnish(optional)

Directions:
Directions:
Saute leeks and onion in butter until tender but notbrowned, add other ingredients (except chives and cream) and cook until well done. Put into blender and process until smooth, stir in cream. Though this soup is traditionally served chilled, we like it hot as well.

 

 

 

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