"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vichyssoise Recipe

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This recipe for Vichyssoise, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucy Ledbetter
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium leeks, white part only, chopped
1 medium onion, chopped
2 Tablespoons butter
4 medium Idaho potatoes, peeled and sliced thin
4 cups chicken stock
1 - 2 cups heavy cream
Salt and white pepper
Fresh chives to garnish

Directions:
Directions:
Melt butter in a heavy saucepan. Saute leeks and onion for 3 minutes. Add potatoes and chicken stock. Simmer, covered 15 minutes, or until tender. Put all contents in a blender and blend until smooth. Add salt and white pepper to taste. Add cream. Serve well chilled. Garnish with fresh chives.

 

 

 

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