---------- Recipe via Meal-Master (tm) v8.00

      Title: Vichyssoise Creme Glacé
 Categories: Soups, French
      Yield: 11 Cups

      4    Leeks; washed,
           - coarsely chopped
      1    Onion; chopped
      1 tb Unsalted butter
      2 lg Russet potatoes;
           - peeled & diced,
           - held in ice water
      2 ts Salt
      2 c  Milk
      2 c  Half & half
      1 c  Heavy cream
           White pepper; to taste
           Fresh chives; thinly sliced

  In a kettle, cook leeks and onion in the butter over low heat,
  stirring occasionally, until they are softened. Add the potatoes
  with the water and the salt. Simmer the mixture, covered, for 30 to
  40 minutes, or until the potatoes are soft. Add milk and half &
  half and bring the mixture just to a boil, stirring. In a food
  processor, puree the mixture in batches, and strain it through a
  very fine sieve into a bowl. Stir the cream and white pepper into
  the soup and chill, covered, until it is very cold. Garnish with
  chives and serve cold.

  Recipe by Louis Diat, who was Chef de Cuisine at the
  NY Ritz-Carlton and a Gourmet contributor.
  He invented vichyssoise.

  Recipe FROM: Gourmet Magazine, 1954

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