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Vichyssoise Recipe

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This recipe for Vichyssoise, by , is from The Wilkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michele Wilkins Bailey - daughter of Chuck & Terri Wilkins


3 tbsp. butter
3 large onions, thickly sliced
3-4 leeks, carefully cleaned and sliced
1 1/2 qts. chicken stock
1 c. chopped celery
4 medium potatoes, peeled and sliced
Salt and white pepper to taste
1 c. sour cream
1 c. medium cream
Dash liquid hot pepper sauce
Minced chives

1. In large soup pot or kettle, melt butter; add onions and leeks and cook until soft but not browned, about 5-7 minutes.
2. Add chicken stock, celery, potatoes and salt and white pepper, to taste. Cook over medium heat until potatoes are very soft, about 40 minutes.
3. Puree cooked mixture in blender on fast speed; transfer soup to large bowl and cool to room temperature.
4, Pour into jars or freezer containers, leaving about 3 inches of head room; cover tightly and freeze.
5. To serve: Thaw soup mixture and transfer to large bowl. Add sour cream, cream and hot pepper sauce. Puree in blender again; transfer to individual cream soup cups or a large tureen. Sprinkle with chives. Serve ice cold.

Number Of Servings:
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