MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vichyssoise (Potato-Leek Soup With Chicken Stock)
 Categories: Soups
      Yield: 3 Quarts
 
      3 c  Potatoes; peeled & sliced
      3 c  Leek; white parts, sliced
  1 1/2 qt Chicken stock or broth
    1/2 c  Whipping cream; up to 1 c
           - -OR-
      3 tb Butter; melted; up to 4 tb
           Salt; to taste
           White pepper; to taste
      2 tb Chives; minced; up to 3 tb
 
  Remember to clean the leeks thoroughly to avoid dirt and grit.
  
  Simmer vegetables in stock (along with a pinch of salt) in a
  partially-covered pot until tender, about 40 to 50 minutes. Once the
  vegetables are tender, purée the soup using an immersion blender or a
  pitcher blender.
  
  Season with salt and pepper and stir in the heavy cream or butter.
  
  White pepper is recommended in this recipe because it blends in with
  the color of the soup. If all you have is black pepper, that's
  perfectly fine to use.
  
  Garnish with chives.
  
  This soup tastes even better after it sitting in the refrigerator for
  a day or two.
  
  Recipe by Julia Child
  
  Recipe FROM: Mastering the Art of French Cooking, Volume I,
  by Julia Child
 
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